Southwestern Chicken and Rice Casserole
The southwestern flavors are one of my favorite and this Southwestern Chicken and Rice Casserole is no exception. This bake is made with many pantry ingredients and has a creamy base using greek yogurt. If you want an easy weeknight dinner, this is it!
Easy weeknight dinners are a must and this Southwestern Chicken and Rice Casserole will be a new favorite for your easy meal go-to. Not only does it use a lot of pantry ingredients, but it’s so simple to make by just adding everything to a large bowl and adding it into the casserole dish. This is perfect for those nights when you want something easy that everyone will enjoy. Many of these ingredients you may already have sitting in the pantry.
What you need for Southwestern Chicken and Rice Casserole:
- Rotisserie Chicken: I like to use rotisserie chicken in this recipe because it’s so simple to shred and use for this recipe. If you’d like to use crockpot shredded chicken, you can do that too.
- Brown Rice: You want to use cooked brown rice in this casserole. If you want to use an instant style of brown rice, you can do that too.
- Black Beans: using a can of black beans works great here! I always have a can in the pantry and this is a great way to use them up.
- Corn: another can that I always keep in the pantry and great addition to this southwestern casserole.
- Diced Tomatoes: I like to use the diced tomatoes with jalapeño for a little extra kick!
- Green Chiles: These can easily be omitted if you’d like. They add a delicious kick to the casserole but aren’t necessary if you don’t care for the extra spice.
- Plain Greek Yogurt: This adds the creaminess to the casserole while adding some extra protein to the dish. I like to use the Fage 0% Plain Greek Yogurt.
- Shredded Mexican Cheese: Add this into the casserole and a little on top for a cheesy addition.
- Sea Salt, Pepper, Garlic Powder: The only additional seasonings needed for this casserole.
- Taco Seasoning: I generally buy a packet of Taco Seasoning to keep on hand for the week. This adds so much flavor to the casserole.
Do I have to use rotisserie chicken?
No, you don’t have to use rotisserie chicken for this recipe. Any method for having plain shredded crockpot chicken will work! Poached or crockpot chicken are great alternatives.
Can I reheat this for leftovers?
Yes! This casserole works great reheated for leftovers. Depending on how many you’re serving, you’ll likely have leftovers too! It makes a bunch! Just reheat it by portion in the microwave.
How many days will this last?
This casserole will last up to 4 days in the fridge. It’s great to reheat for lunch or dinner too.
What is the best way to store leftovers?
I always store my food in the fridge in sealed glass containers. I like to use these or this variety of sizes too.
How to make this casserole:
- Start by shredding the chicken breast.
- Cook the brown rice accordingly if needed.
- Drain black beans, corn and tomatoes. Add to large bowl.
- In large bowl, add shredded chicken with the black beans, corn and tomatoes. Add the cooked brown rice.
- Add in seasonings: taco seasoning, sea salt, pepper and garlic powder. Mix to combine.
- Add in greek yogurt and cheese to large bowl. Mix to throughly combine with casserole ingredients.
- Pour casserole mixture to a large casserole dish.
- Bake in the oven at 350 degrees for 20 minutes.
- Take out of the oven and sprinkle shredded Mexican cheese on top. Bake for 5 more minutes.
Add this to your casserole:
- Pieces of avocado
- Sour cream or greek yogurt
- Fresh cilantro or red pepper flakes
- Serve with chips or tortillas
What I used to make this recipe:
If you like this recipe, you may enjoy these on One Balanced Life:
Southwestern Chicken and Rice Bake
This Southwestern Chicken and Rice Casserole is full of flavor and so delicious! All you need are a few pantry ingredients to make this easy meal perfect for a weeknight dinner.
Ingredients
- 1 rotisserie chicken, shredded
- 1 can black beans, drained and rinsed
- 2 1/2 cups cooked brown rice
- 1 can corn, drained and rinsed
- 1 can tomatoes (with jalapeño & cilantro)
- 1 can 14oz green chiles
- 1 cup plain greek yogurt (I used Fage 0%)
- 1/2 cup shredded Mexican cheese (plus additional for on top of casserole)
- 4 tbsp taco seasoning
- 3 tbsp fresh cilantro
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- dash of pepper
Instructions
- Start by shredding the rotisserie chicken breast. Set aside.
- Cook the brown rice accordingly if needed.
- Drain black beans, corn and tomatoes. Add to large bowl.
- In large bowl, add shredded chicken with the black beans, corn and tomatoes. Add the cooked brown rice.
- Add in seasonings: taco seasoning, sea salt, pepper and garlic powder. Mix to combine.
- Add in greek yogurt and cheese to large bowl. Mix to throughly combine with casserole ingredients.
- Pour casserole mixture to a large casserole dish.
- Bake in the oven at 350 degrees for 20 minutes.
- Take out of the oven and sprinkle shredded Mexican cheese on top. Bake for 5 more minutes.
