Best 8 Southwest Chicken Rice Casserole Recipes

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Indulge in the tantalizing flavors of the Southwest with this delectable chicken and rice casserole, a symphony of bold spices, tender chicken, fluffy rice, and a medley of colorful vegetables. This hearty and comforting dish is a perfect blend of Mexican and American cuisine, featuring a flavorful combination of chili powder, cumin, and paprika, complemented by a creamy sauce and a crispy golden crust. Accompany this main course with a selection of equally enticing side dishes, including a refreshing corn salad bursting with sweet corn, crisp red onion, and tangy lime dressing, and a vibrant roasted vegetable medley featuring tender broccoli, zucchini, and bell peppers tossed in a flavorful balsamic vinaigrette. For a delightful appetizer, whip up a batch of creamy guacamole, complemented by crispy tortilla chips for scooping. And to satisfy your sweet cravings, treat yourself to a luscious chocolate lava cake with a molten chocolate center, served with a dollop of whipped cream or a scoop of vanilla ice cream.

Here are our top 8 tried and tested recipes!

SOUTHWEST CHICKEN AND RICE



Southwest Chicken and Rice image

With brown rice, whole grains, tomatoes and corn, this super-fast meal is such a tasty way to get your family to eat more fiber...they won't even realize it's good for them! -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 packages (8-1/2 ounces each) ready-to-serve Santa Fe whole grain rice medley
2 packages (6 ounces each) ready-to-use Southwestern chicken strips, cut into chunks
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup shredded Monterey Jack cheese

Steps:

  • Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.

Nutrition Facts : Calories 340 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1292mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein.

SPICY SOUTHWEST CHICKEN CASSEROLE



Spicy Southwest Chicken Casserole image

This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

Provided by Lisa F.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
½ cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
¾ cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g

SOUTHWEST CHICKEN & RICE CASSEROLE



Southwest Chicken & Rice Casserole image

A hearty comfort-food dinner with a little zing. If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese. Cuts into nice square servings. Serve with a green salad and dinner's complete!

Provided by Pam-I-Am

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups cooked rice
2 boneless skinless chicken breasts, chopped (medium size)
1 cup monterey jack cheese, shredded
1 cup evaporated milk
1 1/2 tablespoons red onions, finely chopped
2 large eggs, lightly beaten
1/4 cup cilantro, finely chopped
1 teaspoon cumin
1/2 teaspoon salt
2 tablespoons jalapenos, seeded and diced

Steps:

  • Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
  • Prepare rice as directed to make 2 cups of cooked rice.
  • Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
  • Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
  • Bake for 40 minutes. Cut into squares and serve.

Nutrition Facts : Calories 418.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 174.2, Sodium 614.4, Carbohydrate 34.1, Fiber 0.5, Sugar 0.5, Protein 29.3

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE



Cheesy Southwest Chicken and Rice Casserole image

Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.

Provided by Rena

Categories     Chicken and Rice Casserole

Time 1h35m

Yield 8

Number Of Ingredients 12

2 (7 ounce) skinless, boneless chicken breasts
¼ cup olive oil, divided
salt and ground black pepper to taste
3 ½ cups water
1 (10 ounce) bag yellow rice
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium carrots, shredded
2 cloves garlic, chopped
2 cups shredded Monterey Jack cheese, divided
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
  • While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
  • While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
  • Grease a 9x13-inch baking dish.
  • Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g

SOUTHWEST CHICKEN AND RICE CASSEROLE



Southwest Chicken and Rice Casserole image

All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.

Provided by Debbie Wind Bailey

Categories     Chicken and Rice Casserole

Time 1h45m

Yield 10

Number Of Ingredients 15

nonstick cooking spray
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
1 ½ cups uncooked white rice
1 (19 ounce) can black beans, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
2 ¾ cups tomato sauce
2 cups chicken broth
1 cup sour cream
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
½ teaspoon ground white pepper
½ cup chicken broth
1 ½ cups grated aged Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
  • Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
  • Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
  • Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g

SOUTHWESTERN CHICKEN THIGH CASSEROLE



Southwestern Chicken Thigh Casserole image

Chicken and rice casserole with a mild Southwestern flair. This is very tasty served with sweet cornbread. I think it would also fare well in tortillas.

Provided by Pam Shultz

Categories     Chicken Casserole

Time 1h25m

Yield 8

Number Of Ingredients 10

nonstick cooking spray
3 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 ⅓ cups whole grain brown rice
1 (10.5 ounce) can condensed cream of chicken soup
2 cups shredded pepper Jack cheese, divided
½ cup sour cream
½ cup salsa verde
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Heat chicken broth in a small pan over medium heat, about 5 minutes.
  • Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
  • Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 55.8 g, Cholesterol 117.6 mg, Fat 30.1 g, Fiber 6 g, Protein 32.3 g, SaturatedFat 12 g, Sodium 1521.5 mg, Sugar 3 g

SOUTHWEST CHICKEN CASSEROLE



Southwest Chicken Casserole image

A 15 minute microwave casserole. Can substitute canned white albacore tuna for the canned white chicken. Casserole is as casserole does! Serve with mexicorn and green salad if desired.

Provided by AJINAZ

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 8

1 (5 ounce) can chicken chunks, drained
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
2 tablespoons dried minced onion
salt and pepper to taste
1 ¼ cups water
2 cups instant rice

Steps:

  • In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
  • Add the rice. The mixture should be the consistency of soupy pancake batter.
  • Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 47.8 g, Cholesterol 81.3 mg, Fat 26.5 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 13.8 g, Sodium 1354.8 mg, Sugar 3 g

SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE



Southwest Chicken Bean and Rice Casserole image

A nice easy casserole. Serve with a dallop of light sour cream on top; if desired. Sometimes I add some corn to the chicken mixture.

Provided by Parsley

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

3 cups cooked rice
1 -2 tablespoon butter
1/2 teaspoon salt
14 1/2 ounces diced tomatoes with green pepper and onion, undrained
2 cups shredded cheddar cheese, DIVIDED
1 tablespoon oil
1 cup chopped sweet onion
5 cups diced cooked chicken
19 ounces enchilada sauce
29 ounces black beans, rinsed and drained
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon adobo seasoning
1/2 teaspoon ground cumin
1 tablespoon cilantro
2 3/4 ounces sliced black olives (optional)
2 teaspoons cilantro

Steps:

  • Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
  • In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
  • In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
  • Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
  • Bake at 350 for 20-25 minutes.

Nutrition Facts : Calories 512.2, Fat 18.9, SaturatedFat 8.8, Cholesterol 99.1, Sodium 1057.4, Carbohydrate 45.5, Fiber 8.2, Sugar 5.5, Protein 38.6

Tips:

  • For a more flavorful casserole, use a flavorful salsa, such as a medium or hot salsa.
  • If you don't have cooked chicken on hand, you can cook some chicken breasts in a skillet or in the crock pot before starting the casserole.
  • To make the casserole ahead of time, cook it according to the recipe and then let it cool completely. Cover the casserole and refrigerate for up to 3 days. When you're ready to serve, reheat the casserole in a 350°F oven for 30 minutes, or until heated through.
  • Serve the casserole with your favorite toppings, such as sour cream, guacamole, pico de gallo, or shredded cheese.

Conclusion:

This Southwest chicken rice casserole is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. With its flavorful combination of chicken, rice, corn, black beans, and salsa, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this Southwest chicken rice casserole a try.

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