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Here is what you need to make Southwest Chicken Casserole: - 2 cups cooked chicken, shredded - 1 can (15 ounces) black beans, drained and rinsed - 1 can (15 ounces) corn, drained - 1 can (14.5 ounces) diced tomatoes with green chilies - 1 cup cooked quinoa or rice - 1 cup shredded cheddar cheese, plus extra for topping - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup salsa (your choice of spiciness) - 1/2 cup sour cream, plus extra for serving - Fresh cilantro, chopped (for garnish) Each ingredient adds a special touch. The cooked chicken gives protein and flavor. Black beans add fiber and texture. Corn brings a sweet crunch. Diced tomatoes with green chilies provide a zesty kick. Quinoa or rice acts as a hearty base. Shredded cheddar cheese makes it creamy and rich. Spices like chili powder, cumin, and garlic powder enhance the dish. Salt and pepper ensure all the flavors pop. Salsa adds a tangy depth, while sour cream gives a cool contrast. Finally, fresh cilantro brightens the casserole, making it truly delightful. Gather these ingredients, and you are ready to create a tasty meal that everyone will love! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This step gets your oven ready for baking. A hot oven helps the casserole cook evenly and brown nicely. In a large bowl, mix the following items: - 2 cups cooked chicken, shredded - 1 can (15 ounces) black beans, drained and rinsed - 1 can (15 ounces) corn, drained - 1 can (14.5 ounces) diced tomatoes with green chilies - 1 cup cooked quinoa or rice - 1 cup salsa - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste Stir everything well. Make sure each ingredient gets mixed in. This ensures every bite is packed with flavor. Next, take a 9x13-inch baking dish. Lightly grease it with cooking spray or olive oil. - Spread half of the chicken mixture across the bottom. - Add half of the sour cream on top and spread it gently. - Sprinkle half of the shredded cheddar cheese over the sour cream. Now, add the rest of the chicken mixture. Spread it out evenly. - Follow with the remaining sour cream and cheese. This layering helps create a great texture and flavor. Cover the casserole with aluminum foil. This keeps it moist while it cooks. Place it in the oven. Bake for 25 minutes. After that, remove the foil. Bake for another 15-20 minutes. Look for cheese that is melted and bubbly. Once done, let the casserole cool for 5-10 minutes. This makes it easier to serve. - Garnish with fresh cilantro. - Offer extra sour cream on the side for those who like it creamy. Now it’s ready to enjoy! To make your Southwest Chicken Casserole even tastier, try these tips: - Use fresh herbs: Fresh cilantro adds a nice touch. Sprinkle it on top before serving. - Add lime juice: A squeeze of lime brightens the dish and enhances flavors. - Experiment with spices: Try adding paprika or cayenne for more heat. Adjust to your taste. - Mix in some cheese: Use different types of cheese like pepper jack for extra flavor. Here are some techniques to ensure your casserole comes out perfect: - Layering is key: Make sure to layer the ingredients well. This helps with even cooking. - Don’t skip the foil: Cover the casserole while baking. This keeps it moist and tasty. - Let it rest: Allow the casserole to sit after baking. This makes slicing easier and keeps it together. Avoid these pitfalls to make a perfect casserole: - Not draining canned goods: Always drain and rinse black beans and corn. This prevents excess liquid. - Overbaking: Keep an eye on the cheese. You want it bubbly, not burnt. - Skipping seasoning: Don’t forget to season with salt and pepper. It makes a big difference! - Using cold ingredients: Ensure your ingredients are at room temperature. This helps with even cooking. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any other cooked chicken you have on hand. Customize Your Spice Level: Adjust the spiciness of your casserole by choosing a mild or hot salsa, or by adding diced jalapeños for an extra kick. Make it Ahead: You can prepare this casserole a day in advance. Just cover it tightly and refrigerate until you're ready to bake it. Garnish for Freshness: Fresh cilantro and a dollop of sour cream add a burst of flavor and freshness that enhances the dish beautifully. {{image_4}} You can easily switch the chicken for other proteins. Ground turkey or beef works great. You could also use shredded pork for a different flavor. Tofu is another option if you want a plant-based protein. It holds onto the spices well. Feel free to swap any ingredients to match your taste. Use kidney beans instead of black beans for a change. If you prefer, swap the corn for bell peppers for some crunch. You can also use brown rice instead of quinoa for heartiness. To make this casserole vegan, replace chicken with chickpeas or lentils. Use a dairy-free cheese and sour cream for creamy texture. For gluten-free, ensure your salsa is gluten-free. All other ingredients are naturally gluten-free too. To store leftovers, let the casserole cool first. Place it in an airtight container. You can keep it in the fridge for up to four days. For best taste, eat it within two days. When you're ready to eat, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until it's hot all the way through. You can also use the microwave. Just heat it in short bursts, stirring between each one. If you want to freeze the casserole, make sure it’s completely cool. Wrap it tightly in plastic wrap, then cover it with foil. This helps prevent freezer burn. It can last in the freezer for up to three months. To reheat, thaw it in the fridge overnight. Then bake it at 350°F (175°C) until hot. You can use turkey or shredded beef. Tofu works well for a vegetarian option. Cooked beans or lentils can also replace meat. These options keep the dish hearty and flavorful. Yes, you can use brown rice. It adds a nice texture. Make sure it is cooked before mixing. Brown rice is a great source of fiber too. The spice level depends on your salsa. Mild salsa makes a gentle dish. Hot salsa gives it a kick. You can adjust the spice by adding more or less chili powder. Absolutely! You can assemble it the night before. Just cover and keep it in the fridge. Bake it the next day when you’re ready to eat. This casserole pairs well with a green salad. You can serve it with tortilla chips too. Guacamole and sour cream on the side add extra creaminess. Enjoy your meal! This blog post covered how to make a tasty Southwest Chicken Casserole. We looked at the key ingredients, step-by-step instructions, and helpful tips. You learned about variations, like protein swaps and vegan options. I also shared storage tips for leftovers. Now, it's time for you to try this dish! With simple steps and great flavor, you'll impress everyone at your table. Enjoy cooking and sharing your delicious creation!

Southwest Chicken Casserole

A hearty and flavorful casserole loaded with chicken, beans, corn, and cheese, perfect for a family meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Southwestern
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 cup cooked quinoa or rice
  • 1 cup shredded cheddar cheese, plus extra for topping
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup salsa
  • 1 cup sour cream, plus extra for serving
  • to garnish fresh cilantro, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure it is ready for baking.
  • In a large mixing bowl, combine the shredded chicken, black beans, drained corn, diced tomatoes (with their juices), cooked quinoa or rice, salsa, chili powder, cumin, garlic powder, and season with salt and pepper. Mix thoroughly until all ingredients are evenly distributed.
  • Lightly grease a 9x13-inch baking dish with cooking spray or olive oil. Spread half of the chicken mixture evenly across the bottom of the dish to create the first layer.
  • Spoon half of the sour cream over this layer and gently spread it to cover the chicken mixture. Then, sprinkle half of the shredded cheddar cheese over the sour cream layer.
  • Add the remaining chicken mixture on top, spreading it out evenly. Follow with the remaining sour cream, spreading it over the top, and finally, sprinkle the rest of the cheddar cheese.
  • Cover the casserole tightly with aluminum foil to prevent it from drying out during baking. Place it in the preheated oven and bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and return the casserole to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
  • Once baked, allow the casserole to cool for about 5-10 minutes before slicing. For serving, garnish generously with freshly chopped cilantro, and consider offering extra sour cream on the side for those who want it.

Notes

Feel free to adjust the spiciness of the salsa to your preference.
Keyword casserole, chicken, dinner, southwest