Baked Southwest Chicken Casserole is DELICIOUS and LOADED with flavors. This dish is perfect for a quick and easy meal the whole family will enjoy. Southwest chicken is full of comfort flavors like black beans, corn, green chilies, cilantro, tender chicken and southwest seasonings. You will also love this dish because the clean-up is super simple.
Delicious Baked Southwest Chicken Casserole
If you love Tex-Mex then you will love the flavors in this dish. This recipe is one dish, loaded with flavors, easy to clean up and full of tex-mex seasonings.
I wanted to recreate the experience I had when visiting Texas last time we were on vacation. After a few failed attempts, this dish came together as the perfect mixture of spicy and sweet.
How to Serve Baked Southwest Chicken Casserole
This dish is really great on its own but you could pair a few of your favorite sides to make it a wholesome meal. I usually pair one or two sides with this meal. Here are a some ideas we serve it with:
- Rice- We love to use jasmine rice, yellow rice or Spanish rice.
- Tortillas- This dish is super yummy scooped up inside a warm tortilla.
- Cornbread- One of my personal favorites. Try this delicious all time favorite corn bread recipe.
- Chips- Any excuse to have tortillas chips is a great day in my book.
Low Carb Sides
- Cauliflower Rice- I choose to make cauliflower rice a few days a week. You can add whatever spice you want to change it up.
- Sautéed Spinach
- Roasted Cauliflower- If you prefer to roast the cauliflower this is a great alternative to cauliflower rice.
- Salad- You can serve a side salad, or even a large entree style salad to pair well with this. It is especially good if you can find a jalapeno ranch to top it!
If you have a serving suggestion that you love that I missed, please let me know in the comments. I would really like to give it a try the next time I make this.
Tips & Tricks to Making Baked Southwest Chicken Casserole
Baked Southwest Chicken Casserole is a super simple recipe to make. I am going to walk through a few tips, tricks, and frequently asked questions here, but you can find the FULL printable recipe card at the bottom of this post.
- Mix the garlic powder, cumin, salt and pepper and set aside.
- Combine the corn, cilantro, black beans, red pepper, Green Chiles and mix well.
- In a large casserole dish, lay the chicken breast flat. Sprinkle with seasonings and spread the corn mixture over top, then top with shredded cheese.
- Bake uncovered for 40-50 minutes at 350 degrees.
- If the cheese starts to get too brown cover lightly with tin foil.
FAQ’s for Baked Southwest Chicken Casserole
Can I use chicken thighs, chicken tenderloins, or other cuts of chicken in this dish?
Yes! This dish will work well with a variety of cuts, so feel free to use your favorite boneless, skinless cut. If you do change the type of meat used in the recipe it will most likely change the time it needs to cook. To ensure your dish is done, use a meat thermometer and cook to 165˚F
My Southwest Chicken Casserole has a lot of juice at the end. Is this normal?
Since both the vegetables and the chicken will release juices as they cook, there will be some liquid in the pan when you are done. The amount will vary based on how big your pan is and how much liquid is in your chicken. The juice is full of flavor and great to spoon over rice or veggies to give some extra flavor or can be carefully drained immediately after cooking so that just the chicken and toppings remain.
What to do with Baked Southwest Chicken Casserole leftovers?
Baked Southwest Chicken is not only delicious right out of the oven, but it is also great as leftovers throughout the week!
To store leftover Southwest Chicken, package in an airtight container and place in the:
- refrigerator for 3-4 days
- freezer for up to a month. When I freeze this dish I prefer to do it in individual sized portions so it is easy to reheat and reuse.
Baked Southwest Chicken Casserole Leftover Recipes
- Southwest Chicken Nachos– Spread chips in a thin layer on a sheet pan. Add chopped Southwest Chicken, any additional veggies and top with cheese. Bake at 425˚F until the cheese is melted and they are heated through. Top with salsa, guacamole, sour cream and shredded lettuce.
- Southwest Quesadilla- Cut up chicken, and veggies. Place between two tortillas and grill on each side until golden brown.
- Southwest Chicken Salad– Cut up your favorite greens, add chopped chicken, beans, corn, cheese, avocado, salsa, and sour cream.
- Southwest Stuffed Baked Potatoes– Chop up leftover Southwest chicken and toppings and then stuff in a baked potato. Top with additional cheese, sour cream, salsa, or guacamole.
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipesso that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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More One Dish Chicken Bakes
- 2 lbs chicken breasts , 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 pepper
- 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!
- You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. You can also use different cuts of boneless, skinless chicken such as thighs or wings however if the cut of meat is changed, cooking time may be varied.
- Fresh cooked corn, thawed frozen corn, or drained canned corn can be used in this recipe.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.