A Healthy Southwest Chicken Casserole Recipe that is so easy to make! This Mexican Chicken Casserole is perfect for a one-pan dinner.
Â
Family friendly Mexican Chicken Casserole
We are so obsessed with easy dinners in our house, but we also like meals that are healthy and high in protein, and lower in salt.Â
For so long, I didn’t think casseroles were a good fit for our family because so many are high in salt and use canned creamy soups (loaded with preservatives and mystery ingredients).
However, I then discovered that you can easily make casseroles with much better ingredients (like our Healthy Spaghetti Squash Casserole).
This southwest chicken casserole with black beans is simple, yet so tasty and will be one of your family’s go-to’s for an easy weeknight dinner! Â
Need more ideas for dinner? Check out these 40+ Healthy Dinner Recipes.
Why we love this Mexican Chicken Casserole Recipe
This is such an easy and delicious meal and we love it for so many reasons:Â
- One Pan – This cheesy southwest chicken and rice casserole is made in the casserole dish that it is cooked in, which means fewer dishes and less clean-up!
- High Protein – This casserole has 35g of protein per serving!
- Easy To Make – Everything cooks in the same casserole dish with very minimal ingredient prep! You also don’t have to cook the chicken before because it fully cooks in the recommended time. As easy as a crockpot dinner, but made in only an hour!
Southwestern Chicken Casserole Healthy ingredients
To make this southwest chicken casserole, you’ll need:Â
- white rice
- chicken breasts
- chicken broth
- black beans
- frozen corn
- jarred salsa
- cheddar cheese
- onionÂ
- minced garlic, chili powder, and paprika
Here’s a link to the casserole dish we used.
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Mexican Chicken Casserole
- In a casserole dish, add white rice, minced garlic, onion, and chicken broth and stir together.Â
- Then add chicken breasts, black beans, corn, salsa, chili powder, and paprika. Make sure to keep the rice on the bottom and covered.Â
- Top with cheese and cover and bake at 350 degrees for 45 minutes.Â
- Then bake uncovered for an additional 10 minutes or until the cheese is melted.
Enjoy this cheesy southwest chicken and rice casserole with tortilla chips or a watermelon mojito!
Chicken Casserole Healthy Substitutions
This casserole is very versatile. Here are some ways to customize it:Â
Chicken: Chicken thighs or chicken tenders could be substituted for chicken breasts in this recipe. Cooked chicken can also be substituted. I’d use about 3 cups! Keep the cook time as is so the rice cooks.
Beans: Black beans can be substituted with pinto or kidney beans.
Salsa: Any brand of jarred salsa will work in this recipe.
Garlic: If you don’t have fresh minced garlic, substitute with 1 teaspoon garlic powder.
Onion: If you don’t have fresh onion, substitute with 1 teaspoon onion powder
Corn: Corn is optional.Â
Cheese: Cheddar cheese can be substituted with Monterey jack or pepper jack cheese. You can also omit it if you are dairy-free.
Rice: You can’t substitute brown or short grain rice in this recipe. It will not work. Different types of rice cook differently.
How to store this Healthy Chicken Casserole
Refrigerator: You can store this southwest casserole in the refrigerator for up to 4 days.
Freezing: You can freeze this recipe, but we do not recommend it. We’ve found it can get mushy once thawed.
Reheating: This Mexican casserole tastes great when reheated! You can reheat in the microwave, in the oven set at 350°F until the center is cooked through, or sauté on the stove.
It’s better to store this casserole in the refrigerator and enjoy fresh.
Make Ahead: We don’t recommend mixing the ingredients for this casserole together the night before baking. The rice will absorb the broth and it can mess up the texture.
How to reheat Southwest Chicken Casserole
You can reheat in the microwave, in the oven set at 350°F, or sauté on the stove until the center is cooked through.Â
What goes with Mexican Chicken Casserole
This cheesy southwest chicken and rice casserole is a delicious and complete meal on it’s own.
It’s also great:
- with a corn tomato avocado salad on the side
- with a watermelon mojito or strawberry mojito
- or with pineapple salsa or creamy taco dressing on top
Mexican Chicken Casserole FAQs
Yes, you can. This Mexican chicken casserole calls for raw chicken. It fully cooks in the recommended time. Cooked chicken can also be substituted.
Yes, but we do not recommend it, because we’ve found it can get mushy
Other healthy casserole recipes:
Here are some of our other healthy casserole recipes that we think you would love:Â
Love chicken? If so – here are some of our other favorite healthy chicken recipes!
Mexican Chicken Casserole Recipe
Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
- 1.5 lbs chicken breasts cut into 1 inch cubes
- 1 cup black beans cooked, rinsed & drained
- 1 cup frozen corn defrosted
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- In a large casserole dish (12×9), lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
- Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
- Top with cheddar cheese.
- Cover and bake for 45 minutes.
- Bake uncovered for an additional 10 minutes or until the cheese is melted.
Nutrition Facts
Important Note: This is not an authentic Mexican recipe. My goal is always to share recipes that are a bit healthier and made with affordable, accessible ingredients so everyone can enjoy them regardless of their food allergies or dietary restrictions.
Vickie says
This was very good. I added some cilantro, fresh lime juice and zest to my rice mixture. I also used instant rice based on people’s comments of the rice not being soft. I sprinkled more lime juice to it after dishing it up.
It turned out great and my family loved it. Definitely a keeper recipe.
Sharon says
Very good and so simple to make!
Ashley says
Made with brown rice, & reduced fat cheese, delicious!! I just cooked everything first, mixed the seasoned chicken, black beans, added some pinto, corn, and salsa together with some cheese (after it was all cooked/heated separately). Sautéed the onions with garlic and mixed in with the brown rice (that I cooked with fat free chicken broth) and more cheese. Mixed it all together in a pot, put in a baking dish, topped with more cheese and jalapeños, heated in the oven at 375 until the cheese melted, voila! Ate with an air fried keto/low carb tortilla for crunch!
Diane says
This is a very healthy dish. I think more salsa and/or taco sauce would take this dish to another level.
Kristen Benson says
LOVED this recipe – it’s so easy and delicious! I did a spin-off using leftover rice and chicken, tossing it all together and heated it up. Can’t wait to make it again!
Lorraine Hager says
Very good. 1 pan. Light and tasty.
Steph says
Can you freeze this casserole before cooking it?
The Clean Eating Couple says
I’ve never tried this before but I wouldn’t recommend it. If anything I’d freeze it after cooking
Barbara says
I added Jalapeños and peppers too. Excellent!!!
Gayle Smith says
This is delicious. I have found if you follow the directions you give and not try to substitute out different things, your recipes are always spot on. Sometimes I may add some additional spice etc. to add a bit more flavor. But if you don’t mess with the main ingredients, everything is always delicious.
Sometimes people need to understand that. I can basically look at a recipe and know I will like or maybe that recipe is not for me.
But keep doing what you are doing.
The Clean Eating Couple says
Thanks for the kind words!
Theresa Ann Yarbrough says
I make my own salsa and taco seasoning so I’ll eliminate a lot of sodium from this recipe.
Jennifer says
Can you do this in a crock pot?
The Clean Eating Couple says
No, I wouldn’t recommend it!
Melinda D says
Made this tonight. Doubled the recipe, because I have two teenage boys who eat a Lot…it turned out great. I will say, cook it a bit longer if you don’t cut chicken small enough and double the recipe. Took about 1.5 hours or so. Took it out after the recommended time and chicken was raw, but that was on me. The flavor was on point and have leftovers (believe it or not) for another time. I’m excited to try your other recipes. Thanks!
Linda schmitz says
Very tasty but next time I would add extra seasoning plus hot sauce and chilli flakes
Kim says
truely a treat. made as in recipe with no changes save for 2.5lbs/chicken brst and 4-5 oz mild salsa.
after you make one as in the recipe you will see the potential for future cass.
Notes: long grain Jasmine rice; SW brand mild salsa; approx 2.3-2.5lbs chicken brst; low Na++ blk beans;
SW Mex chedder mix 1.5cups.
Kim says
truely a treat. made as in recipe with no changes save for 2.5lbs/chicken brst and 4-5 oz mild salsa.
after you make one as in the recipe you will see the potential for future cass.
Sherri says
I doubled the ingredients and used boneless chicken thighs. But great recipe easy to follow and put together. Doubling provided a second meal, reperposed into stuffed burritos/tacos.. my family loved it. Thank you
Elaine says
Gotta admit I was surprised. I’ve never added cheese to the top of a raw dish like that, but it turned out great! The rice texture was perfect! Flavor was great. I didn’t chop the onions quite fine enough. They were cooked, but not so that they melded into the casserole as I’d have liked. I also think I might prefer to use shredded chicken because it would blend better with the overall texture. Served with fresh sliced avocado. So easy, and Yummy!
Gina says
I love this recipe. I’ve been cooking this dish for about 2 years now. It always turns out perfect. I use Basmati rice because that’s the kind we always buy. I don’t understand why so many people have problems with the rice not coming. Maybe temperature is not right in their ovens. Or, maybe they didn’t cover it well with tinfoil. But, mine is always perfect!
Alright. Time to go get it out of the oven and eat.
Ruth says
Hi I like using left over cooked rice…because this assures that the rice is cooked…I often use brown rice, also…you can sauté the cooked rice with a bit of oil and onions and garlic…I add a dash or two of taco seasoning or chili powder…I also use cooked chicken..rotisserie or left over grilled is great also…grease the pan, put the sautéed,seasoned rice on the bottom and I sprinkle a little cheese over the rice…then proceed as above recipe..except I only cook for 25minutes…I often double the recipe..9×13 and if rice and chicken are cooked …just put in oven to heat through and melt the cheese…25-30 minutes…This is great recipe..make it even healthier w/ brown rice and not the butter onion mix…you can serve w/ so many different toppings…lettuce and tomato, avocado, cilantro, low fat sour cream..it will taste different depending on what you use…this freezes well..I make and eat as a meal, first, then let set over nite in my fridge and then cut in squares and freeze for later..it is just me and my husband…so when I need a quick delicious meal…I just whip up a salad and micro wave the casserole…yummy! I love mexican food and this is one of my favorite casseroles! thanks, enjoy!!
TTen says
Suggestions for a Salsa substitute? Tomato Allergy here but would love to make this!
The Clean Eating Couple says
I’m sorry but I’m not sure! Could you maybe find a tomato free salsa?
Barb says
This was the best casserole dish! I used the mix long grain rice and cooked it in chicken broth ahead of time. I also cooked the chicken chunks ahead of time and then put it all together! Baked it according to given time. When serving squeezed a little lime juice over it with a little sour cream or plain yogurt! Delicious!
Becky says
I’ve made this twice now and the rice only cooks on the edges and it super un-cooked in the middle. I used chicken broth straight out of the fridge. Not sure what I’m doing wrong but I might pre-cook it next time seeing as it ruins the entire dish
The Clean Eating Couple says
I’m sorry but I don’t know why that would be happening. We have tested and retested this recipe and can’t replicate the issues that other people are having. Some other people have said the rice is slightly undercooked and provided ideas below, but every time I make it the rice cooks fine so I can’t figure out why this is happening :/
Kristin says
Very easy to make! I used brown rice instead of white, red onion and a can of rotel in place of the salsa. Added cumin after tasting, and used pepper jack cheese instead of cheddar. Still needed more flavor, so I blended up an avocado, some cilantro, sour cream and garlic salt to put on top and it was amazing!! Could use a little more seasoning and heat, but other than that I’ll definitely make it again!
Jenna Lupse says
Made this tonight. It was so simple, clean ingredients and made homemade salsa to go over the top. Didn’t need salt and I questioned this at first, but it was absolutely delicious. So thankful I found your website!!!
Melissa says
The recipe was easy to follow. I added some chopped bell peppers as well as sliced olives. My rice didn’t fully cook. I was a little sad about that but it has good flavor.
Maria says
This recipe looked so good that I decided to give it a try.
Did not have white rice but went ahead and took a chance with American-Farmed Nature’s Blend (Aromatic Purple, Red, and Brown Rice). I left it covered for 50 minutes and uncovered for 22 minutes. I got great results. Thank you for sharing such an easy and delicious recipe