Baked Southwest Chicken Casserole
A simple, cheesy baked casserole with southwest flavors featuring chicken, black beans, corn, and peppers.
Servings: 8 servings
Ingredients
- 2 lb chicken breasts, boneless, skinless
- 1 cup black beans rinsed and drained
- 1 cup corn fresh cooked, thawed frozen, or drained canned
- 1 can diced green chiles
- 1/2 red bell pepper diced
- 1/4 cup cilantro chopped
- 1 cup Colby Jack cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the garlic powder, ground cumin, salt, and black pepper in a small bowl and set the seasoning mixture aside.
- In a mixing bowl, stir together the black beans, corn, diced green chiles, diced red bell pepper, and chopped cilantro until evenly mixed.
- Place the chicken breasts flat in a large casserole dish and sprinkle both sides with the prepared seasoning mixture.
- Spread the corn and bean mixture evenly over the seasoned chicken breasts, then top with the shredded Colby Jack cheese.
- Bake uncovered at 375°F for 40–50 minutes, or until the chicken reaches an internal temperature of 160°F; if the cheese browns too quickly, loosely cover with foil for the remaining time.
- Let the casserole rest a few minutes after baking, then serve warm.
Equipment
- casserole dish (9x13 or similar)
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
- aluminum foil (optional)
Notes
- Cut chicken into halves, chunks, or use tenderloins to make serving easier.
- Fresh, thawed frozen, or drained canned corn all work fine.
- Using different boneless, skinless cuts (like thighs) will change cooking time.
- Leftovers keep 3–4 days refrigerated or up to a month frozen.
- Nutrition estimates may vary by brand and should be calculated with exact ingredients.