Baked Southwest Chicken Casserole

Recipe for easy baked southwest chicken.

5 from 17 votes

Baked Southwest Chicken Casserole

This Baked Southwest Chicken Casseole is the perfect mix of Tex-mex flavors. Pair this meal with rice, tortillas or a side salad for a wholesome meal.

Prep Time10

Cook Time40

Total Time50

Servings: servings

Calories: 248kcal

Ingredients

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

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

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.

Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

Nutrition