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A top-down view of a Mexican-style chicken casserole in a white ceramic oval baking dish. The casserole has a golden-brown melted cheese topping with crispy edges and is garnished with fresh green cilantro leaves scattered across the surface. The dish contains chunks of chicken, corn, and other ingredients beneath the cheese layer. In the background, there is a small green plate with lime wedges and a spoon, partially visible at the top left corner. Fresh green cilantro sprigs are scattered around the dish, and a blue cloth napkin is visible at the bottom right. Lime wedges are placed on the gray textured surface around the baking dish. The lighting is bright and even, highlighting the melted cheese's golden sheen and creating subtle shadows beneath the baking dish.

Creamy Southwest Chicken Casserole

This creamy Southwest chicken casserole blends shredded chicken, rice or pasta, black beans, corn, tomatoes, sour cream, and spices in a cheesy, hearty bake that’s full of flavor and easy to prep. A great one-dish dinner for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 6 servings

Equipment

  • Mixing bowl To combine all filling ingredients
  • Casserole Dish 9x13-inch baking dish
  • Spoon or spatula To stir the mixture and smooth it in the dish

Ingredients
  

  • 2 cups shredded cooked chicken
  • 2 cups cooked rice or pasta white rice or elbow macaroni
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels frozen or canned
  • 1 can diced tomatoes with green chiles drained
  • 1 cup sour cream or plain Greek yogurt
  • 1 ½ cups shredded cheddar or Mexican blend cheese divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt adjust to taste
  • ¼ cup chopped green onions or cilantro optional, for topping

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
  • In a large bowl, stir together the sour cream, diced tomatoes with green chiles, chili powder, cumin, garlic powder, salt, and half of the shredded cheese until smooth.
  • Add the shredded chicken, cooked rice or pasta, black beans, and corn. Stir until fully coated in the sauce.
  • Spread the mixture evenly into the prepared casserole dish. Top with the remaining cheese.
  • Bake uncovered for 25–30 minutes until the cheese is melted and the casserole is hot throughout.
  • Cool slightly before serving. Garnish with chopped green onions or cilantro if using.

Notes

  • Swap rice for cooked quinoa or pasta to fit your preference.
  • Make it spicy by adding diced jalapeños or hot sauce to the mix.
  • This dish can be made ahead and baked later. Add 5–10 minutes to the bake time if chilled.
Keyword chicken rice casserole, creamy chicken bake, southwest chicken casserole
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