Delve into the comforting world of a Southwest Chicken Casserole, a culinary delight that brings together bold flavors and hearty ingredients in one delicious dish. Ideal for weeknight dinners or gatherings, this casserole is a perfect blend of tender chicken, zesty spices, and creamy goodness.
Ingredients
Scale:
1 cup uncooked rice (white or brown)
1 can (15 oz) black beans, drained and rinsed
1 packet taco seasoning (approximately 1 oz)
1 cup corn (frozen or canned)
1 cup shredded cheddar cheese
2 cups cooked chicken, shredded (rotisserie works well)
1 can (10 oz) diced tomatoes with green chilies
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup additional shredded cheese (for top)
Fresh cilantro (for garnish)
Chopped green onions (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, cook the rice according to package instructions. Set aside once finished.
In a large mixing bowl, combine the cooked chicken, black beans, corn, diced tomatoes with green chilies, cream of chicken soup, chicken broth, and taco seasoning. Stir until well combined.
Incorporate the cooked rice into the mixture and gently fold until evenly distributed.
Pour the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
Sprinkle the top with one cup of shredded cheese.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and chopped green onions if desired.
