Healthy Southwest Chicken Casserole

A comforting and easy-to-make chicken casserole bursting with flavors of cumin, chili powder, and fresh salsa, perfect for busy weeknights.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Casserole, Main Course

Cuisine: American, Southwest

Calories: 360

Casserole Ingredients

2 cups cooked chicken, shredded Use rotisserie or poached chicken.
1 can black beans, rinsed and drained Rinse until water runs clear.
1 can corn, drained Fresh corn is sweeter.
1 cup salsa Choose a chunky salsa for texture.
1 cup shredded cheese (cheddar or Mexican blend) Use lactose-free alternatives if needed.
1 teaspoon cumin Toast whole cumin for fresher aroma.
1 teaspoon chili powder Can substitute with smoked paprika.
to taste salt and pepper Adjust seasoning before baking.
1 cup cooked rice or quinoa Leftover rice gives the best texture.
to taste fresh cilantro for garnish (optional) Add just before serving.

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cooked rice or quinoa, cumin, chili powder, salt, and pepper. Mix well.
Transfer the mixture to a greased 9x13 inch casserole dish.
Sprinkle the shredded cheese evenly over the top.

Baking

Cover with foil and bake for 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Garnish with fresh cilantro if desired before serving.

Feel free to customize the spice level and add your favorite ingredients like diced jalapeños or green chiles for added flavor.