Baked Southwest Chicken Casserole
The ultimate comfort food, this Baked Southwest Chicken Casserole is creamy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner, it's sure to satisfy cravings and become a family favorite!
Equipment
- Baking Sheet
- Cutting Board
- Chef's Knife
- Mixing Bowl
Ingredients
- 2 lbs chicken breasts boneless, skinless
- 1 cup black beans rinsed and drained
- 1 cup corn see note
- 1 can canned green chiles
- 1/2 cup red bell pepper diced
- 1/4 cup cilantro chopped
- 1 cup colby jack cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Mix the garlic powder, cumin, salt, and pepper and set aside.
- Combine the corn, black beans, green chiles, red bell pepper, and cilantro and mix well.
- In a large casserole dish, lay the chicken breasts flat in the baking dish. Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off.
- Bake uncovered at 375˚F for 40 to 50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, loosely cover with foil for the remainder of the cook time.
- Serve warm and enjoy!
Notes
- Tip 1: You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier.
- Tip 2: Fresh cooked corn, thawed frozen corn, or drained canned corn can be used in this recipe.
- Tip 3: Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator or in the freezer for up to a month.
- Tip 4: Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make.