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Southwest Chicken Casserole

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A comforting and filling casserole featuring chicken, beans, corn, and tangy salsa, perfect for weeknight dinners and potluck gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 onion, diced
  • 1 packet (1 oz) taco seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1/2 cup sour cream
  • 1 cup salsa
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup crushed tortilla chips (optional, for topping)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the cooked chicken, black beans, corn, diced tomatoes, red bell pepper, green bell pepper, and onion.
  3. Add the taco seasoning mix, garlic powder, chili powder, salt, and pepper. Stir until all ingredients are evenly coated.
  4. In a separate bowl, mix the sour cream and salsa until smooth.
  5. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly.
  6. Pour the sour cream and salsa mixture over the chicken mixture.
  7. Sprinkle the shredded cheddar and Monterey Jack cheese on top.
  8. Bake for 20-25 minutes, until the cheese is melted and bubbly.
  9. Optionally, add crushed tortilla chips on top during the last 5 minutes of baking.
  10. Remove from the oven and cool for a few minutes. Garnish with cilantro if desired.

Notes

For extra heat, add jalapeños or cayenne pepper. Customize with your favorite beans or vegetables.

Nutrition

Find it online: https://sousviderecipe.com/southwest-chicken-casserole/