If you’re looking for a cozy, flavorful meal that feels like a warm hug, this Southwest Chicken and Rice Casserole Recipe is exactly what you need. I absolutely love how it combines the smoky, spicy notes of the Southwest with the comforting heartiness of chicken and rice. It’s the kind of dish that works perfectly for busy weeknights or casual weekend dinners when you want something fuss-free but still packed with flavor.
What makes this Southwest Chicken and Rice Casserole Recipe special is how effortlessly the ingredients come together to create layers of taste and texture. You’ll find that the mix of black beans, corn, and Rotel with cheesy goodness on top makes every bite exciting. Plus, it’s a one-dish wonder, so cleanup is minimal—always a win in my book!
Why You’ll Love This Recipe
- Easy One-Dish Meal: Everything cooks together in one pan, saving you time and effort.
- Family Friendly: My family goes crazy for this – it’s a guaranteed crowd-pleaser.
- Versatile Ingredients: Use leftovers or pantry staples and still get great flavor.
- Make-Ahead Friendly: Prep ahead, freeze, or reheat with ease for busy days.
Ingredients You’ll Need
These ingredients come together in harmony, blending classic Southwest flavors with the comforting base of chicken and rice. I always make sure to use cooked chicken for convenience, and I love how canned beans and corn keep the prep stress-free.
- Knorr Taco Rice: This packet is a lifesaver, bringing seasoning and rice in one, which makes the flavor punch simple and quick.
- Cooked and shredded chicken: Rotisserie chicken works wonders here for how tender and flavorful it is.
- Southwest Corn: Adds a little sweetness and texture that balances the spices beautifully.
- Black Beans: Rinse and drain them well to keep the dish fresh and not too heavy.
- Rotel (diced tomatoes with green chilies): Gives just the right amount of heat and moisture without overwhelming the dish.
- Low Sodium Chicken Broth: Keeps things moist and rich without making it too salty.
- Shredded Cheese: I mix sharp cheddar and pepper jack for a bit of melty creaminess and a kick.
Variations
I love making this Southwest Chicken and Rice Casserole Recipe my own depending on what I have on hand or the season. Don’t hesitate to tweak the veggies, swap cheeses, or add a little extra spice.
- Extra Veggies: I once added diced bell peppers and sautéed onions for a colorful, crunchy twist – it was fantastic!
- Spicy Upgrade: Add a diced jalapeño or a dash of cayenne for heat lovers in your home.
- Different Cheese: Try Monterey Jack or even a Mexican blend if you want a creamier melt.
- Make it Vegetarian: Skip the chicken and double up on beans and corn for a hearty plant-based option.
How to Make Southwest Chicken and Rice Casserole Recipe
Step 1: Mix It All Up in Your Baking Dish
This is where the magic starts. Grease your 9×13 baking dish so nothing sticks, then dump in both packets of uncooked Knorr Taco Rice, your shredded chicken, rinsed black beans, drained corn, and the Rotel tomatoes with chilies. Pour in 4 cups of low sodium chicken broth—the broth keeps everything moist and beautifully flavorful during baking. Give it a good mix right in the dish to evenly spread the ingredients. I find using the baking dish saves a lot of cleanup, so there’s very little fuss.
Step 2: Bake Covered, Then Add the Cheese
Cover that dish tightly with foil and pop it into a 375°F oven. Bake for 40 minutes—this lets the rice cook perfectly in the flavorful liquid. After your timer dings, remove the foil and sprinkle the shredded cheese evenly on top. I usually go half sharp cheddar and half pepper jack because it melts into a deliciously gooey topping with just the right kick. Then, back into the oven it goes uncovered for another 10 minutes until the cheese is melty and bubbly.
Step 3: Let It Rest Before Serving
This final resting time is key. Let your casserole sit for 5 to 10 minutes once it’s out of the oven. This helps everything set slightly, so it’s easier to serve without falling apart. During this time, you can get your garnishes ready—trust me, they make the dish sing even more!
Pro Tips for Making Southwest Chicken and Rice Casserole Recipe
- Don’t Skip the Rest Time: I used to serve it hot right out of the oven, but letting it sit helps with perfect slicing and keeps it from being too runny.
- Use Rotisserie Chicken: Saves you so much time and adds amazing flavor—I rarely cook chicken from scratch for this recipe anymore.
- Even Layering is Key: When mixing in the baking dish, be sure everything is evenly combined for that consistent Southwest flair in every bite.
- Foil Tenting Trick: Cover loosely in foil if you want a softer top crust, or seal tightly for a steamed rice texture. I adjust based on the vibe I’m going for that day.
How to Serve Southwest Chicken and Rice Casserole Recipe
Garnishes
I like to top my casserole with fresh cilantro, a dollop of sour cream, and maybe some sliced green onions to add brightness and contrast to the cheesy richness. Avocado slices or a squeeze of lime juice also bring a fresh zing that really lifts the dish.
Side Dishes
For sides, I keep it simple with a crisp green salad or a batch of roasted veggies. Cornbread on the side is another favorite around our table — it’s perfect for soaking up any extra sauce and adds a sweet balance.
Creative Ways to Present
On special occasions, I like to serve the casserole in individual ramekins topped with a little extra cheese and a sprinkle of paprika for a colorful, personalized feel. It makes the meal feel festive and fun without extra work!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge, and they usually last about 4 days. The flavors actually deepen overnight, so I find it tastes even better the next day. Just be sure to cover it well so the rice doesn’t dry out.
Freezing
I’ve frozen this casserole a bunch of times without any issues. Just skip adding cheese on top before freezing. When you’re ready to eat, thaw it in the fridge overnight, then bake with the cheese on top until melty and hot all the way through.
Reheating
For reheating, the oven is my go-to—it keeps the texture much better than the microwave. Heat at 350°F covered with foil until warmed through, then uncover for a few minutes to refresh the cheese topping. If the casserole seems dry, just add a splash of broth before reheating.
FAQs
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Can I use a different type of rice in the Southwest Chicken and Rice Casserole Recipe?
While the recipe calls for Knorr Taco Rice packets because they include seasoning that simplifies the process, you can absolutely use regular white or brown rice. Just note that cooking times and liquid amounts may vary, so adjust accordingly. For best results, pre-cooked rice works well to save time, but you might lose a bit of that signature Southwest seasoning.
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Is this Southwest Chicken and Rice Casserole Recipe spicy?
This casserole has a mild, pleasant Southwest flavor with a bit of a kick thanks to the diced tomatoes with green chilies (Rotel). It’s not overwhelmingly spicy, so it works well for families or anyone sensitive to heat. If you want it spicier, you can add jalapeños, cayenne pepper, or hot sauce to suit your taste.
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Can I make this casserole vegetarian?
Definitely! Just swap out the chicken for extra beans, vegetables, or a meat substitute like seasoned tofu or textured vegetable protein. The flavors still come through beautifully because of the seasoning and veggies like corn and black beans.
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How long does Southwest Chicken and Rice Casserole Recipe take to prepare?
Prep is super quick—about 5 minutes to mix everything together in the baking dish. Then, it bakes for 50 minutes total (40 covered, 10 uncovered), making it easy to start and then leave while it cooks.
Final Thoughts
This Southwest Chicken and Rice Casserole Recipe has quickly become one of my go-to dishes whenever I want comfort food that’s both delicious and simple. It’s versatile enough to switch up whenever you want, and the cozy, cheesy finish leaves everyone happy and full. Honestly, I recommend giving it a try if you want a no-fuss, crowd-pleasing meal that feels like a celebration of good flavors. You’ll love having this casserole in your recipe rotation as much as I do!
Print
Southwest Chicken and Rice Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern American
Description
This Southwest Chicken and Rice Casserole is a flavorful and hearty dish featuring tender shredded chicken, seasoned rice, black beans, southwest corn, and a zesty Rotel mix, all baked together and topped with melty cheese. It’s perfect for a comforting weeknight meal or meal prepping for the week ahead.
Ingredients
Main Ingredients
- 2 (5.7 oz) packages of Knorr Taco Rice
- 3 cups cooked and shredded chicken (rotisserie chicken recommended)
- 15 oz can of Del Monte Southwest Corn, drained
- 15 oz can of black beans, rinsed and drained
- 10 oz can of Rotel (diced tomatoes with green chilies)
- 4 cups low sodium chicken broth
- 2 cups shredded cheese (half sharp cheddar, half pepper jack)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Combine Ingredients: In the prepared baking dish, mix together the uncooked taco rice packets, shredded chicken, rinsed black beans, drained southwest corn, Rotel tomatoes with green chilies, and low sodium chicken broth until well combined.
- Bake Covered: Cover the casserole tightly with aluminum foil to trap steam and bake for 40 minutes to allow the rice to cook through and absorb the flavors.
- Add Cheese and Continue Baking: Remove the foil and evenly sprinkle the cheese mixture on top. Return the dish to the oven and bake uncovered for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Rest and Serve: Let the casserole sit for 5 to 10 minutes after baking to set. Top with additional desired toppings such as sour cream, avocado, cilantro, or jalapeños, then serve warm.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individual portions or whole casserole (without cheese topping) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat leftovers in microwave or oven until hot; add a splash of broth if casserole becomes dry.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
