Baked Southwest Chicken Casserole
User Reviews
5
Baked Southwest Chicken Casserole
Description
The Baked Southwest Chicken Casserole features boneless skinless chicken breasts seasoned with garlic powder, cumin, salt, and pepper, then topped with a mix of black beans, corn, diced green chiles, red bell pepper, and fresh cilantro. The crowning layer of shredded Colby jack cheese melts over the mix, adding creamy texture and mild flavor.
Baking uncovered at 375°F allows the chicken to cook through evenly, while the combination of beans, corn, and chiles brings a blend of textures and a subtle Southwestern spice. The red bell pepper and cilantro contribute fresh, aromatic notes alongside the heartiness of the beans and cheese.
Serve this casserole warm as a filling main course. It pairs well with simple sides like rice, tortillas, or a green salad. The dish provides a balanced mix of protein, vegetables, and spices that suit a variety of palates.
The recipe accommodates ingredient substitutions such as different cuts of boneless chicken and corn varieties. Leftovers store well in airtight containers for several days or can be frozen for longer preservation, making it convenient for meal planning.
Ingredients
- 2 lbs chicken breast boneless, skinless
- 1 cup black beans rinsed and drained
- 1 cup corn see note
- 1 can diced green chiles
- 1/2 red bell pepper diced
- 1/4 cup cilantro chopped
- 1 cup Colby jack cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix the garlic powder, cumin, salt and pepper and set aside.
- Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well.
- In a large casserole dish, lay the chicken breast flat in the baking dish. Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off.
- Bake uncovered at 375˚F for 40-50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, loosely cover with foil for the remainder of the cook time.
- Serve warm and enjoy!
Notes
- Nutrition estimates may vary based on ingredient brands; use a nutrition calculator for accuracy.
- Cut chicken into halves, chunks, or use tenderloins for easier serving.
- Other boneless, skinless chicken cuts like thighs or wings can be used; adjust cooking time accordingly.
- Fresh, thawed frozen, or drained canned corn all work in this recipe.
- Store leftovers in an airtight container refrigerated for 3-4 days or freeze up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 4oz chicken | |
| Calories | 248kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 361mg | 15% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 130mg | 13% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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