Go Back
Southwest Chicken Casserole

Southwest Chicken Casserole Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (10 oz) diced tomatoes with green chiles
  • ½ cup chopped onion
  • 1 bell pepper, diced
  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 cups shredded cheese (Monterey Jack and cheddar blend)

Method
 

  1. Preheat the oven to 375°F. In a large bowl, toss the chicken, black beans, corn, tomatoes with juices, onion, bell pepper, cumin, chili powder, garlic powder, and salt until combined.
  2. In a small bowl, stir the cream cheese and sour cream until smooth. Pour into the chicken mixture and fold until everything is evenly coated.
  3. Grease a 9x13-inch baking dish. Spread the filling evenly into the dish and top with the shredded cheese.
  4. Bake for 25 to 30 minutes, until the cheese is melted and golden and the filling bubbles around the edges.
  5. Let the casserole stand for 5 minutes, then scoop onto plates and add your favorite toppings.

Notes

This recipe is flexible with what you have on hand. Leftover taco meat or grilled chicken thighs are perfect here. For a vegetarian version, skip the chicken and add an extra can of pinto beans or a cup of cooked rice. Light sour cream and reduced-fat cream cheese work without changing the bake time.