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 Mexican 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!
Southwestern Chicken ingredients
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 Mexican 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!
Chicken Casserole Healthy Substitutions
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. 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.
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.
Southwestern 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
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.
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 salad on the side
- with a watermelon mojito or strawberry mojito
- or with pineapple salsa or creamy taco dressing 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!
Southwestern Healthy 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 (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.
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
Jessica says
Would you shorten the time if you use pre cooked shredded chicken? I always have cooked shredded on hand because we use it so often.
Thank you for sharing and I can’t wait to try it!
The Clean Eating Couple says
I probably wouldn’t do that only because the rice needs to cook. you could check it after 20 minutes and see if the rice has absorbed the liquid but I’m not sure if it will cook in time!
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
Nicole says
Just made this for the first time tonight. It was so good! I used Aldi organic quick cook white rice and it came out perfect! I am new to your blog and love everything I’ve made so far! Congrats on the new addition!
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!
Kelly says
Did you cook your Quinoa first?
The Clean Eating Couple says
I’ve never made this recipe with quinoa. If you try it let me know!
Kelly says
Made it with Quinoa, it’s was delicious
Tj says
Did you cook the quinoa first?
Heather says
I just used brown rice and it turned out great! A little Al Dente but that helped with not having crunch tortilla chips 🙂
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!
janine cahill says
The rice didn’t cook properly. I had it in the oven for 1 1/2 hours and the rice was still crunchy. I would precook the rice next time. Other than that, the flavor was great!
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.”
Tessa L says
Question for the author and note for others: what temperature is your chicken broth before you put it in the oven? I’ve tried this recipe twice now and rice is uncooked both times after almost an hour. Pretty disappointing both times, just put it back in for another 20 mins and hopefully it’s okay. Asking because unsee other comments saying rice was uncooked. My chicken broth came out of the fridge. Looked up another chicken rice casserole and they used hot chicken broth before putting in the oven. Maybe this is why people are having issues?
The Clean Eating Couple says
I use room temprature broth. I’m not sure why you/others are having this issue. I’ve tried/retested this recipe so many times and my rice always comes out cooked!
Angie says
I made this for the first time tonight. It is very good. My rice was a little crunchy but it was still good. Served with avocado and some lime! Yum!
Susan says
So delicious! Prepped everything but the rice and cheese ahead of time. It made it so simple to make the casserole.
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.
Carol-Ann says
I used brown rice for this because that’s all I had, I increased the Chicken broth and cooked it a little longer and it came out great!(I kept my eye on it though) This was so good and so I don’t have to cook for a few days!
Thank you!
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!
Tiffani says
I was very skeptical! Would the rice cook? Would it be mushy? Would the chicken cook through? Would it be overcooked and dry? Would it have flavor?
So glad I took the chance! Chicken was fully cooked and still moist! Rice was a great consistency! This is great the way it is! For me, just needs a little textural variance, some crunch! Bring on tortilla chips! Thank you for the recipe! So EASY!
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.
Lisa says
I don’t know how to change my previous rating but we did try it with riced cauliflower (have family members who’s diabetes doesn’t handle rice well) and omitted the broth. It is watery at the bottom, but when using a spatula the water is left in the bottom. We also tried it with browned beef. It is delicious!!!! Thanks!!!
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.
Roxanna says
Idk what happened but all of my rice didn’t cook. I thought it was all covered but some was mushy and some was still crunchy. Next time I will cook at a higher temp to see if that helps cook the rice. The flavor was good though.
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.
Gina says
I always use Basmati rice. It turns out perfect every time.
Ashley González says
As a mom of a newborn this recipe is the best! It’s simple, fast, and healthy. Thank you!
Kayla says
Is the white rice parboiled, or completely uncooked?
The Clean Eating Couple says
Completely uncooked white rice.
Ann says
I want you to know that I appreciated falling on to this recipe, so a big THANK YOU !!
Well I shredded the chicken and also instead of regular rice, I substituted minute rice .
I looked on the comments and I saw that some people had problems with the rice not totally cooking !!
And that would be my problem also !!
So now I adopted your recipe as a weekly thing !!
Sarah says
This was very good. Just based on what I had available I made the following adjustments:
Zatarain’s Spanish Yellow rice (I added some plain white rice)
Instead of salsa I used plain tomato sauce and added 1 tbsp Cumin plus bumped up the paprika to 1/2tbsp.
I measured the cheese with my heart, 1 cup was not nearly enough.
The family loved it, my husband can’t wait to take leftovers for lunch!
Carolyn K. says
This was delicious! Followed the recipe exactly as described and it came out perfect. Rice was soft, chicken was moist and cooked through. Served with avocado and sour cream. We will definitely be adding this to our favorite recipes book!
k reeves says
I made this and placed it in the fridge at 8:10 am took it out at 4:15pm let it set for a little bit then baked it. WOW. My husband put sliced jalapenos in his. He likes his with more heat.
Angela says
This is so good and so easy I HAD to leave a comment! And I NEVER leave comments. I’ve made it twice now and tweaked it just a bit the second time. This time I added extra salsa because I like things a bit ‘saucy’. We are lovers of cheese so I topped with two cups…. And I used the whole can of beans. Topped with sour cream and avocado before serving… so delish! Definitely a keeper!
Rachel Davis says
This recipe was SO delicious and simple to make. Unfortunately, all I had was short grain rice used for making sushi but it turned out fine for me. I’ll use the long grain rice next time I make it though. I can’t wait to try more of your recipes! I can finally incorporate healthy meals without the husband and kids knowing the difference 😂
Jordan says
My rice didn’t cook all the way, but the flavors of this were amazing, so think next time I will make the rice separately and just cook the ‘rest’ as mentioned above. Thanks!
Doreen G says
When you cook the rice ahead of time, do you still use the same amount of broth when combining in the casserole pan?
Kelly says
Am I use bone broth chicken powder in this recipe?
The Clean Eating Couple says
I’ve never used bone broth chicken powder. I’m sure it would work you just need to rehydrate it
Krissy Whiteley says
I have made this recipe twice now and while it’s easy and the taste is great, both times my rice has not been cooked through. I follow all directions for cooking and use long grain white rice. Any suggestions? Thanks!
The Clean Eating Couple says
Hi Krissy- I’m really sorry to hear this. If you read the comments, people often have the same issue. I have tested this recipe 10+ times and had other people test it.. and the rice has always been cooked correctly. The only thing I can think to try is maybe add the broth/rice and precook in the oven for 10 minutes? then add your other ingredients.
Patty says
Maybe your oven wasn’t hot enough. I was concerned about the same thing and then I noticed that my inside oven temperature was 25 ° less than I had set it at so I increased the oven temperature and rice came out perfect!
Ann says
This recipe thanks to you is now a weekly in our meal plan !
I substituted minute rice .! And pinto beans and no onions but onion powder .
Thank you again !! Ann 6/22
Apryll Ebeltoft says
This recipe was SO GOOD. We had it for dinner and I already can’t wait to have leftovers for lunch tomorrow. I made it as the directions are written except I mixed up all the chicken, corn, beans, etc. in a bowl before pouring it over the top of the rice mixture. The rice came out perfectly cooked.
I did have to use mango pineapple salsa because I didn’t realize it was all I had in the cupboard. But it actually gave it a yummy sweet/spicy kick.
Will definitely make again.
Patty S says
After reading all the reviews, I was a little disappointed after I made it. I felt like the ingredients should have been stirred up. I don’t think the flavors got Blended enough. So what you did in stirring the Chicken, black beans,Corn, salsa and seasonings was a great idea. I will try that again next time I make it.
Dianne McIntyre says
Good flavour but the rice needed more liquid and I quickly sautéed the meat before assembling..
Jody says
Absolutely going to make again! Very good!! I used some street corn that I had made up from a few days ago. Mixed the street corn with the drained black beans. Great flavor
Shelley Phelps says
After reading all the comments from this recipe I decided to go ahead and make it these are the changes I made all I had on hand for rice was a Box of El Paso solel paso cilantro lime rice Along with the garlic and onion I spread it on the bottom of the Pan Then I added an extra layer of cheese on top of the chicken. I didn’t have any salsa but I used rotail in place of that and it turned out perfect it was wonderful my it was wonderful my boyfriend said it was the best casserole I’ve made.
Carole Hart says
This was awesome! Have to admit, I was a little spectacle after I read some of the reviews about undercooked rice and watery. Not the case!!! Perfectly cooked! A couple of things I did differently – used 1.9 Lbs of chicken (awesome), used hot salsa with jalapeños(awesome if you like hot),added more cheese on top(my family likes cheese), left it in oven for 15 minutes after turning oven off. All of the liquid was absorbed, topped with cilantro and avocados after it had cooled a little. I think ovens are different. I have an oven that I could use convection setting. Think that helped. Lastly, I used a 9 by 13 casserole dish that I covered tightly with foil.
Sorry for the detailed response but it may help others😊
This is a keeper!!
Claire says
Thank you! I wasn’t sure what to cover with
Tiana says
What if I only have a pound of chicken, will that be okay?
The Clean Eating Couple says
I don’t know because I’ve never tried, it, sorry!
Julie says
Very simple and very delicious.
Mitch Cumstein says
This was excellent! I used yellow rice,fresh grated mild cheddar and jack cheese.Then topped with sliced black olives, fresh cilantro and jalapenos after baking. Will definitely make again.
RL says
Can this be made without rice?
The Clean Eating Couple says
No. Sorry!
Valerie says
This recipe is INCREDIBLE. I was doubtful (like most people in the comments) because it just looked too easy. It was unbelievably simple, and unbelievably delicious! I loved it so much – and so did my boyfriend! We have a crazy schedule right now where I have to meal prep our dinners for the week on Sunday. I made this on Sunday, and reheated in the oven on Tuesday night, and it was just incredible. I added some extra garlic and onion powder, but it was perfect. Served with sour cream and hot sauce – and a TON of food. We had a heart and delicious dinner that I didn’t have to slave over, with plenty of leftovers for lunch and dinners. LOVE this recipe, please post more like it!!!! Thank you so much!!!
The Clean Eating Couple says
Thanks, Valerie! We have a lot of casseroles! Here are some of my favorites: Stuffed Bell Pepper Casserole, Easy Taco Casserole Bake, Healthy Chicken Fajita Casserole Recipe
Brenda says
Made this for dinner exactly as listed. Tasty and easy. We crunched up some Tostito chips on top.
Martine Ryan says
How should I adjust the time and temperature if I use raw chicken tenderloins?
The Clean Eating Couple says
I haven’t tried that, but I would cut them up so that they’re in small pieces and follow the recipe as is.
Sarah says
Our family really enjoyed this dish! I was looking to use garden onions and frozen garden beans and corn. Other than adding some cumin, I followed the recipe exactly. The rice cooked perfectly and our kids had seconds!
Haley miller says
Very easy, flavorful, and delicious!
SamanthaJames says
What size pan or dish do you typically use for this? It looks great!
The Clean Eating Couple says
It’s in the recipe! Here’s the link to the pan we have
Brandy Smith says
Just tried this casserole this week! It was so easy to put together and the whole fam enjoyed it. I love that it’s not a heavy dish, but great flavor!
MK Henry says
The flavors of this dish are very good – spicy with the salsa. My biggest gripe is that the rice did NOT cook. After cooking for 55 minutes, the rice was still uncooked and crunchy – big disappointment. I’m not sure if it’s because I’m at 6300 ft. Other than that, I’ll try it again.
Jessica Grant says
We loved this recipe! It was easy and tasted delicious! My husband asked me to put it into our regular rotation.
Rachel says
I make this every week! So easy and relatively hands off but still so good!
Jacqueline says
Confused- I made this and after the full amount of time the chicken was raw and the rice was still uncooked. Are you supposed to use precooked chicken?
The Clean Eating Couple says
Something clearly went wrong here. There’s no way that the chicken should be raw after 55 minutes in the oven at 350. Are you sure that the temp was correct?
Susan says
Will make soon. If you use cooked chicken, how many cups would you use?
The Clean Eating Couple says
I’d probably add at least 3 cups. You can add as much as you want!
Bailey says
This recipe is amazing 🤩 I didn’t have chicken broth so I just used water and I replaced the rice with quinoa! Seriously, you have to try this. So easy to make and delicious 🤤
Ellen S says
I made this using leftover rotisserie chicken. I doubled the spices and added a teaspoon of Cumin. I was also very generous with the cheese. This was SO good!! My family loved it! We topped our dishes with sour cream and a dash of hot sauce. Delicious!!!
Ruth says
Tried this for supper tonight. It was a hit and will go into the keeper file. Thank you.
Canoe Canary says
Very tasty!….but my rice was not cooked after 45 minutes 🙁 Had to add another 20 min to cooking time. Used correct rice, and have a new Samsung stove. Will try recipe again because it was so tasty 🙂
Susan says
Great
I think l would add a tablespoon or two of butter to the broth next time.
Jacob G says
Tasty recipe! My wife and I like to meal prep with dishes like this. My one request is that you provide the serving size in a unit of mass like grams or oz. Thanks!!!
The Clean Eating Couple says
We unfortunately can’t do that. Nutrition facts are simply an estimate- if you need exact nutrition facts you’ll need to weigh your food and use a tracker like my fitness pal.
Christina Boilini says
Has anyone tried this with ground beef or turkey? If so any changes to the recipe?
The Clean Eating Couple says
I haven’t tried it with either of these so I’m not sure but I would definitely brown the ground meat before cooking. Don’t add it to the pan raw
Julie Bajza says
Yum
Gina says
I made this tonight and my family really liked it. My daughter rated it an 11 out of 10.
I like the combination of spices, makes a great flavor combined with cheese & everything else.
Debb says
We loved this! I see some people posted that the rice didn’t cook well so I warmed the broth first and it turned out perfectly. Perhaps they live at a higher altitude where it takes longer to cook the rice? Anyway, I also added diced green bell peppers to the onions. I also substituted Southwest canned corn (drained) for the frozen corn. We’re not a fan of salsa so I used a can of Rotel diced tomatoes with green chilies. I seasoned the chicken cubes with garlic powder, cumin, salt & pepper along with the smoky paprika and chili powder. Then I carefully placed the chicken on top of the rice/broth/onion/bell mixture, then sprinkled on the beans, corn and diced tomatoes. I didn’t have cheddar so the last 10 minutes of baking I sprinkled on Colby Jack cheese. This will become one of our favorites.
Erin says
Sooooo easy and delicious! We’re going to put the leftovers in burritos tomorrow night.
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
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.
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!!!
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!
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 :/
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!
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?
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.
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!
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
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.
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.
Linda schmitz says
Very tasty but next time I would add extra seasoning plus hot sauce and chilli flakes
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!
Jennifer says
Can you do this in a crock pot?
The Clean Eating Couple says
No, I wouldn’t recommend it!
Theresa Ann Yarbrough says
I make my own salsa and taco seasoning so I’ll eliminate a lot of sodium from this recipe.
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!
Barbara says
I added Jalapeños and peppers too. Excellent!!!
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