Description
Discover a hearty Southwest Chicken Casserole packed with cheese, corn, black beans, and a hint of spice. Ready in 55 minutes, this 4‑serving dinner is perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken (about 2 large breasts)
- 1 tablespoon olive oil
- 1 medium onion
- diced
- 2 cloves garlic
- minced
- 1 cup frozen corn kernels
- thawed
- 1 cup canned black beans
- rinsed and drained
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup tomato sauce
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- to taste
- 1/4 cup fresh cilantro
- chopped (optional
- for garnish)
- 1 avocado
- sliced (optional
- for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9‑x‑13‑inch baking dish with a drizzle of olive oil.,In a large skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3‑4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.,Stir in the red and green bell peppers, corn, and black beans.
- Cook for 4‑5 minutes, allowing the vegetables to soften and release their natural sweetness.,Sprinkle the chipotle chili powder, cumin, smoked paprika, and garlic powder over the vegetables.
- Mix well to coat, then pour in the chicken broth and tomato sauce.
- Bring the mixture to a gentle simmer, letting it reduce slightly for 3 minutes.,Fold the shredded chicken into the skillet, followed by the sour cream.
- Stir until everything is evenly combined and the sauce is creamy.
- Season with salt and pepper to taste.,Transfer the chicken‑vegetable mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the top, creating a uniform blanket of melt‑in‑goodness.,Bake in the preheated oven for 25‑30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- If you prefer a deeper crust, broil for an additional 2‑3 minutes, watching closely to avoid burning.,Remove the casserole from the oven and let it rest for 5 minutes.
- Garnish with chopped cilantro and sliced avocado, if desired, before serving.
Notes
- Nutrition is approximate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4 servings
Keywords: southwest chicken casserole, southwest casserole, chicken bake, spicy chicken casserole, Tex-Mex chicken dish, easy chicken casserole