Go Back

Southwest Chicken Casserole

A warm, cheesy casserole loaded with shredded chicken, black beans, corn, and topped with melted cheese, perfect for cozy family gatherings and busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for quicker prep.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 cup cooked rice
  • 1 packet taco seasoning Make sure it's gluten-free if needed.
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, cooked rice, and taco seasoning. Stir well.
  3. Gently fold in the sour cream, then season with salt and pepper to taste.
  4. Transfer the mixture into a 9x13-inch baking dish and spread it evenly.
  5. Sprinkle the shredded cheese generously on top.
Baking
  1. Place the dish in the preheated oven and bake for about 25 to 30 minutes until the cheese is melted and bubbly.
Serving
  1. Let it sit for a few minutes before serving, and sprinkle with chopped green onions.

Notes

Can be made ahead of time and stored in the fridge until ready to bake. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.