A Healthy Southwest Chicken Casserole Recipe that is so easy to make! This Mexican Chicken Casserole is perfect for a one-pan dinner.
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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.
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!
Need more ideas for dinner? Check out these 40+ Healthy Dinner Recipes.
Why we love this Spicy Chicken Casserole Recipe
This is such an easy and delicious meal and we love it for so many reasons:
- 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!
Ingredients for the Best Mexican Chicken Casserole
To make this southwest chicken casserole, you’ll need:
- white rice
- chicken breasts
- chicken broth
- black beans
- frozen corn
- jarred salsa
- cheddar cheese
- onion
- 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 Healthy Southwest Chicken Casserole
- In a casserole dish, add white rice, minced garlic, onion, and chicken broth and stir together.
- Then add chicken breasts, black beans, corn, salsa, chili powder, and paprika. Make sure to keep the rice on the bottom and covered.
- Top with cheese and cover and bake at 350 degrees for 45 minutes.
- 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!
SUBSTITUTIONS FOR SOUTHWEST CHICKEN CASSEROLE
This casserole is very versatile. Here are some ways to customize it:
Chicken: Chicken thighs or chicken tenders could be substituted for chicken breasts in this recipe. Cooked chicken can also be substituted. 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.
Cheese: Cheddar cheese can be substituted with Monterey jack or pepper jack cheese. You can also omit it if you are dairy-free.
WW Note: The only points in this recipe are for the rice (20SP) and cheddar cheese (16SP). You can save 2SP per serving by using low-fat cheddar cheese
Rice: You can’t substitute brown or short grain rice in this recipe. It will not work. Different types of rice cook differently.
Southwest Chicken Casserole FAQ
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
Is it best to store this casserole in the refrigerator or freezer?
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.
What is the best way to reheat this casserole after its been frozen or refrigerated?
You can reheat in the microwave, in the oven set at 350°F, or sauté on the stove until the center is cooked through.
How to serve this Spicy 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 salad on the side
- with a watermelon mojito or strawberry mojito
- or with pineapple salsa on top.
Other healthy casserole recipes:
Here are some of our other healthy casserole recipes that we think you would love:
Love chicken? If so – here are some of our other favorite healthy chicken recipes!
Southwest Chicken Casserole
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, 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.
Video
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.
Trudi says
This sounds like a winner I think I will try using beans instead of rice ( to get more protein instead of rice.)
Love your recupes Thank you
Mindy says
I have to admit, I had my doubts about this one— not because I doubt your recipes AT ALL, but just because it seemed too easy to be true, and also a lot of dump-and-go recipes (specifically ones involving rice) can end up being either too mushy or not cooked at all. Boy was I wrong. This turned out great! Perfect texture. Just as easy to put together as the recipe says. I used my favorite salsa (Kroger’s Private Selection Red Jalapeño salsa- I think that might just be a southeastern thing but wanted to throw it out there for folks who have Kroger stores) which has both sweet-and-heat. The only thing I did differently from the recipe was that I used canned corn instead of frozen (because that’s what I had on hand) and it worked perfectly. We topped with avocado, jalapeño, and tortilla strips. This is truly a perfect weeknight meal since there is virtually no prep.
Just one question: when you say “white rice” does it matter if it’s long-grain or short-grain? Thanks!
The Clean Eating Couple says
So glad you liked it, Mindy! Thank you!! I used long grain white rice
Elizabeth Taylor says
This casserole was so delicious! My husband and I added lettuce on top after and ate with tortilla chips. Next time I want to add cilantro and lime on top. Highly recommend!
The Clean Eating Couple says
So glad you liked it!! Thank you! I think the cilantro and lime would be a great addition
Carol Sherman says
Can you use brown rice?
The Clean Eating Couple says
Unfortunately you can’t substitute brown or short grain rice in this recipe. It will not work.
Jenifer Grazian says
Would Quinoa work instead of long grain white rice?
The Clean Eating Couple says
I don’t think so but I’ve never tested it so I can’t be sure. I wouldn’t substitute anything for the rice because it can be finicky!
Jenifer Grazian says
Subbing Quinoa worked great & everyone loved it! Thank you!
The Clean Eating Couple says
Glad it worked!
Mikenna says
So quick and easy for a Monday night! I used already cooked chicken so I baked it for 25 mins and it turned out perfect!
The Clean Eating Couple says
So happy to hear you liked it, Mikenna!
Cebi says
This is DELICIOUS!! So flavorful and filling. Easy to make following the directions and only one dish to clean afterwards. This is going into regular rotation at my house!
The Clean Eating Couple says
Thank you so much, Cebi! I’m so glad you liked it!
Crystal says
Can I prepare everything a day ahead before baking to bake later?
The Clean Eating Couple says
I wouldn’t recommend that. The rice will absorb the liquid overnight and it could mess up the texture.
Lia says
This was sooo easy and delicious to make. I love these recipes because not only are they healthy, they are quick and simple!
The Clean Eating Couple says
So glad you liked it, Lia! Thank you!
Brian says
This is a phenomenal and easy recipe to make! Packed full of flavor and now a go to in our house. Did I mention EASY!?
The Clean Eating Couple says
So glad you liked it, Brian! Thank you!
MARY E YEAGER says
Can’t wait to try this but have a question. What size pan was used? Looks like a 9’x13’x2′ maybe?
Thank you for all your great recipes!
The Clean Eating Couple says
It’s linked in the post. Here’s a link: https://amzn.to/3sEPYaF
Don Cox says
If you use cooked chicken and cook for 25 minutes will the rice cook
The Clean Eating Couple says
I haven’t tried making this with cooked chicken. I don’t know if the rice will be done after 25 minutes. If you try it – let us know!
Shelly says
Can you use pinto beans instead of the black beans?
The Clean Eating Couple says
Yes – please check out our substitutions section in the green shaded box. We have it on all of our posts. It says’ Beans: Black beans can be substituted with pinto or kidney beans.”
Colleen de Jager says
Can you freeze this meal?
The Clean Eating Couple says
Please read the post! It’s listed there 🙂 It says: Yes, but we do not recommend it, because we’ve found it can get mushy
Judy says
Question: could you use cooked brown rice in this recipe?
The Clean Eating Couple says
All of our blog posts have a substitutions section. It’s in a green box. We answered this question there! Here’s what it says: Rice: You can’t substitute brown or short grain rice in this recipe. It will not work. Different types of rice cook differently.
Kirsten Maresh says
I made this last night. the instructions were very clear, and funny enough…I read thru the entire post and noted all instructions, substitutions and other helpful info. the recipe turned out great. in the future, I may add more chicken, and possibly a layer of crushed chili cheese corn chips for some crunch on top. thanks so much 🙂
The Clean Eating Couple says
Thank you so much! I’m so glad you liked it! That sounds great on top!
Katrina says
I’m a sucker for a casserole recipe and this is it!! I love that it has a little kick of spice but not too much. So easy and delicious!
April J says
Really easy and delicious with avocado sliced on top. I might try less rice and more chicken/beans next time, but also great as is, thanks for sharing!
The Clean Eating Couple says
So glad you liked it, April!
Mailin Perez says
My entire family devoured this! I made one casserole with chicken and a second with ground beef!! Had to put away a piece for lunch before they finished it lol Highly recommend!
The Clean Eating Couple says
So happy they all enjoyed it!!
Suekken says
I cooked the casserole the required time at the specified temperature but the rice was crunchy when I scooped it out. I think pre cooking it would have been better.
The Clean Eating Couple says
The rice shouldn’t be crunchy. Did you stir it? The rice is meant to stay on the bottom of the dish!
Tonya says
Hands down the best casserole. My husband is not a fan of casseroles, but he had seconds with this. Very easy and delicious! Thank you, this will be added to our dinner rotation.
The Clean Eating Couple says
Love hearing this, Tonya! Thank you!
Jason says
DO NOT MESS WITH RATIOS. Added a bit more chicken (1.5 breasts) and maybe 4 more ounces of salsa. Came out watery and the rice was very crunchy.
The Clean Eating Couple says
Yes, changing the recipe will result in a different result. Stick to the recipe!
Katrina says
I thought this recipe had so much flavor! But when I made it my rice did not cook. It was still crunchy and not cooked. I followed the recipe exactly as it states. Would you recommend cooking the rice first before you put it in the pan?
The Clean Eating Couple says
Was your rice completely covered? Did you use a different kind of rice? The rice needs to be completely covered by all other ingredients for it to cook correctly
Dale says
I used raw cauliflower rice and cooked chicken. I baked fir 25 min and it was fantastic. The
Toni says
Same experience. Used the correct rice, stirred it, and was completely covered.
The Clean Eating Couple says
Toni – I’m not really sure what went wrong when you tried to make this dish. You said you had liquid left over when you made this.. but that the rice wasn’t cooked. This is not a liquid-y dish. The rice should be absorbing the liquid. If you were uncovering the dish and taking it out to check it could’ve altered the cooking process. Or I’m wondering if something is off with the oven temp? Did you use long grain white rice? I’m sorry you didn’t enjoy it, but I don’t know how to help. We just had this for dinner the other night and it came out perfectly fine. I test all of my recipes multiple times and take comments/feedback very seriously!
Toni says
Didn’t uncover and check at all and used correct rice. Temp seems okay with all other dishes. I don’t know what happened, from the reviews it happened to a few others as well but I do want to try again to get it figured out as the flavor was really good.
Lisa says
I had the exact same experience,, cooked exactly how the recipe stated, Unfortunately it was for a friend who had surgery. On the way to deliver, the pan was slightly uneven and watery liquid pooled in the seat and leaked through to the back and parts of the carpet. I had a feeling this was not right so woke up in the middle of the night to be sure I was not supposed to use minute rice (like the broccoli casserole recipe I use at Thanksgiving that also cooks for an hour.) After reading these reviews I am certain I took a casserole with uncooked rice to exhausted friends who were unable to eat what I brought. It certainly smelled delicious!
I will try again with riced cauliflower for diabetic and minute rice for gatherings.
The Clean Eating Couple says
Lisa – I’m sorry you had this experience, but it sounds like your casserole was undercooked if liquid was pooling from it. There shouldn’t be liquid that would’ve come out of the pan. It definitely means that it was underdone. I think making this with cauliflower rice would be extremely mushy and watery and would not recommend it.
Tammy Anschultz says
This was delicious. I used riced cauliflower. I would suggest omitting the broth if you do use cauliflower because it had too much liquid but it did not change the taste. My children enjoyed this meal.
Cheryl says
This was such an easy recipe to throw together and now I have lunch tomorrow as well! Follow the instructions and ingredients exactly how it’s written except using canned corn which turned out perfect! Served it topped with cilantro, lime and Guac! Adding to the weekly rotation!
Toni says
Unfortunately the first go around is only a 3 star but I plan to try again and will change the rating if it works out better. Keep in mind I followed the exact directions, used the proper rice, etc. Ended up with too much liquid and I had a horrible time getting the rice to cook. After the 55 min I put it back in for another 15 and then another 15. The flavor of what we did eat was really good and it was so easy that’s why I want to try again.
Sarah Moses says
Loved how easy this recipe was, was feeling a bit uneasy that the rice wouldn’t cook but it all came together just like the recipe said it would! Amazing, flavor was so good. Going to make this again next week! Mexican night can never go wrong !
Jenny says
The easiest most delicious recipe. Made a couple tweaks. Already prepared chicken and precooked rice!! It was so delicious and easy to make. My husband absolutely loved it!!
Amber says
This casserole is delicious and so easy to make. It is my go to meal train dish.
Leslie says
So easy to put together and makes plenty for leftovers! I think we’d try to jazz it up next time with a different salsa and more spices. I also prefer shredded chicken to cubed in a dish like this – but since the chicken and rice cooked perfectly, not sure I’d want to mess with pre-cooking the chicken! All in all, love it for how easy it comes together, and that the leftovers are even better!
CC says
Made this for dinner last night- having leftovers for lunch today and it will be on repeat going forward!! Super simple- you probably have most of the ingredients in your pantry already- and delicious!! Highly recommend!
Lori says
I used cooked chicken, and, per the instructions, reduced the baking time. After scooping a spoonful onto a plate, i realized the cooking time shouldn’t have been reduced. The chicken didn’t need the full time but the rice did. I’ll use raw chicken if I make this again. I’ll probably up the spices a wee bit too.
Nani says
I made this casserole with brown rice and it came out perfect!
Taryn says
Can I use basmati rice instead?
The Clean Eating Couple says
No you can’t.
Ashley González says
As a mom of a newborn this recipe is the best! It’s simple, fast, and healthy. Thank you!