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Southwest chicken casserole

Delicious Southwest Chicken Casserole: Comfort in Every Bite

This High-Protein Gluten-Free Southwest Chicken Casserole is hearty, easy to prepare, and packed with flavor. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 cups Basmati Rice Consider substituting with quinoa, brown rice, or cauliflower rice for a lower-carb option.
  • 1 medium Yellow Onion Feel free to replace it with white onion, red onion, or shallots based on your flavor preference.
  • 2 cloves Garlic Use garlic powder or pre-minced garlic if fresh is unavailable.
Protein
  • 1 pound Chicken Breasts Cut into cubes; can be substituted with chicken thighs, turkey, or plant-based proteins.
  • 1 can Black Beans Rinsed; pinto beans or kidney beans also work beautifully.
Flavor
  • 1 cup Corn Fresh corn or frozen kernels.
  • 1 cup Salsa Can be replaced with diced tomatoes mixed with green chilies or homemade pico de gallo.
  • 1 tablespoon Chili Powder Chipotle powder or cayenne pepper can be great alternatives.
  • 1 teaspoon Paprika Consider using smoked paprika for extra flavor.
  • 1 teaspoon Black Pepper Essential for seasoning.
Topping
  • 1 cup Cheddar Cheese Can be swapped for Monterey Jack, pepper jack, or dairy-free cheese.

Equipment

  • 9x13 casserole dish
  • wooden spoon
  • Mixing Bowl
  • Aluminum foil

Method
 

Instructions
  1. Preheat your oven to 360°F (182°C) and grease a 9x13 casserole dish with cooking spray or olive oil.
  2. In the greased casserole dish, layer uncooked basmati rice evenly across the bottom. Sprinkle the chopped yellow onion and minced garlic over the rice.
  3. Pour the chicken broth over the rice mixture, ensuring it covers the rice completely. Gently stir to combine.
  4. Add the diced chicken breasts to the casserole dish, dispersing them evenly across the surface.
  5. Stir in the rinsed black beans and drained corn, distributing them throughout the dish.
  6. Whisk together the salsa, paprika, chili powder, and black pepper in a small bowl, then pour it over the casserole and spread it evenly.
  7. Top the casserole with a generous layer of shredded cheddar cheese.
  8. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 10 minutes.
  9. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4-5 days. For best flavor, use fresh spices and ingredients.

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