Description
A flavorful and hearty Southwest Chicken Casserole that combines shredded chicken, black beans, corn, and spices, topped with melted cheese and salsa.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 cup cooked quinoa or rice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 cup salsa
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cooked quinoa or rice, chili powder, cumin, garlic powder, onion powder, and half of the shredded cheddar cheese. Mix well until all ingredients are evenly combined.
- Season the mixture with salt and pepper to taste.
- Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.
- Top the casserole with the remaining cheddar cheese and pour the salsa over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños or use a spicy salsa.
- Substitute the chicken with cooked ground turkey or beef for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg