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Southwest Chicken Casserole

A hearty one-dish bake loaded with shredded chicken, black beans, corn, bold Southwest seasoning, and a creamy sour cream and salsa base topped with melty cheddar and Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced; rotisserie chicken works great
  • 15 oz black beans 1 can, drained and rinsed
  • 15 oz corn kernels 1 can, drained
  • 10 oz diced tomatoes with green chilies 1 can
  • 1/2 cup red bell pepper diced small
  • 1/2 cup green bell pepper diced small
  • 1/2 medium onion diced
  • 1 oz taco seasoning mix 1 packet; low-sodium preferred
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • salt and pepper to taste
  • 1/2 cup sour cream
  • 1 cup salsa chunky medium salsa recommended
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups shredded Monterey Jack cheese
  • 1 cup crushed tortilla chips optional, for topping
  • fresh cilantro optional, chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Small mixing bowl
  • Spatula

Method
 

  1. Preheat your oven to 375F (190C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, red bell pepper, green bell pepper, and onion. Add taco seasoning, garlic powder, chili powder, salt, and pepper. Stir until all ingredients are evenly coated.
  3. In a separate small bowl, whisk together the sour cream and salsa until smooth and well combined.
  4. Transfer the chicken and vegetable mixture into the prepared baking dish and spread into an even layer. Pour the sour cream and salsa mixture over the top and spread evenly with a spatula.
  5. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the casserole.
  6. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbling. If adding crushed tortilla chips, sprinkle them on in the last 5 minutes of baking.
  7. Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh cilantro if desired and serve warm.

Notes

Make ahead: Assemble up to 24 hours in advance and refrigerate. Add 5 to 10 extra minutes to bake time. Freezes well for up to 2 months. For extra heat, add diced jalapenos or use pepper jack cheese.