Cheesy Southwestern Chicken Casserole

published Mar 12, 2020
Snapshot Cooking
Cheesy Southwestern Chicken Casserole

This comforting Southwest chicken bake is sure to satisfy. It's comprised primarily of canned goods and a store-bought rotisserie chicken, meaning most of the work is already done for you.

Serves6-8

Prep20 minutes

Cook50 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

This Southwest chicken bake is exactly what we can to eat right now. It’s cheesy and comforting and super-simple to make. It’s made mostly from canned goods and a store-bought rotisserie chicken, meaning most of the work is already done for you. It also holds up well in the fridge and re-heats wonderfully, so you can make the whole thing days before you plan to eat it. We recommend pairing saucy servings with rice or a bowl of tortilla chips. Some extra guacamole, salsa, and sour cream on the side doesn’t hurt either!

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

A Hearty Chicken Casserole Built on Pantry Staples

This recipe makes great use of canned goods and spices that are likely already in your pantry. In fact, the only real work you need to do is chop an onion, which you’ll combine with the shredded chicken and cans of black beans, green chiles, corn, and tomatoes. Pantry spices like chili powder, cumin, paprika, and garlic powder give this casserole loads of flavor.

Cheesy Southwestern Chicken Casserole

This comforting Southwest chicken bake is sure to satisfy. It's comprised primarily of canned goods and a store-bought rotisserie chicken, meaning most of the work is already done for you.

Prep time 20 minutes

Cook time 50 minutes

Serves 6-8

Nutritional Info

Ingredients

  • Cooking spray

  • 3 cups

    shredded, cooked chicken

  • 1

    medium white onion

  • 1 (14.5-ounce) can

    black beans

  • 1 (14.5-ounce) can

    corn kernels

  • 1 (15-ounce) can

    diced tomatoes

  • 1 (4-ounce) can

    diced green chiles

  • 1 teaspoon

    chili powder

  • 1 teaspoon

    paprika

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    ground cumin

  • 1 1/2 teaspoons

    kosher salt

  • 1 cup

    unsalted chicken broth

  • 1/4 cup

    thinly sliced scallions

  • 2 tablespoons

    coarsely chopped fresh cilantro

  • 2 cups

    shredded Mexican blend cheese

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, coat a 9x13-inch baking dish with cooking spray. Prepare the following, adding them all to the same large bowl: Shred until you have 3 cups cooked chicken, small dice 1 medium white onion, drain and rinse 1 can black beans, drain 1 can corn kernels.

  2. Add 1 can diced tomatoes and their juices, 1 can diced green chiles (do not drain), 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1 1/2 teaspoons kosher salt, and stir to combine. Transfer the mixture to the baking dish and spread into an even layer. Pour in 1 cup unsalted chicken broth.

  3. Bake until the mixture is thickened and heated through, about 40 minutes. Meanwhile, thinly slice until you have 1/4 cup scallions and coarsely chop 2 tablespoons fresh cilantro.

  4. Sprinkle the casserole with 2 cups shredded Mexican blend cheese and bake until melted, about 10 minutes. Let cool for at least 15 minutes before serving. Sprinkle with the scallions and cilantro before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.