Southwest Chicken Bake: The Easy Weeknight Casserole Everyone Loves

Some recipes earn a permanent spot in the dinner rotation because they check every box: comforting, flavorful, easy to make, and even better as leftovers. This Southwest Chicken Bake is exactly that kind of recipe. Packed with tender rotisserie chicken, hearty black beans, fire-roasted corn, creamy cheese, and warm southwest spices, it’s the kind of meal that brings everyone to the table quickly.

It’s also ideal for meal prep because the leftovers reheat beautifully for lunch the next day.

Whether you’re feeding a hungry family, taking dinner to a friend, or simply looking for a cozy meal that doesn’t require hours in the kitchen, this Southwest Chicken Bake delivers every time.

Ingredients for Southwest Chicken Bake

Ingredients

• 1 ½ cups fully cooked rice

• 1 cup salsa

• 1 cup sour cream

• 1 cup shredded sharp cheddar, divided

• 1 cup shredded mozzarella, divided

• 2 tablespoons avocado oil

• 1 cup onion, diced

• 1 tablespoon minced garlic

• 1 cup frozen fire-roasted corn

• 1 tablespoon chili powder

• 1 ½ teaspoons cumin

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 can (15 oz) black beans

• 2 cups rotisserie chicken, chopped

Directions

1. Preheat oven to 375°F. Grease a 9 x 13 casserole dish.

2. In a mixing bowl, combine cheeses. Set aside half for the topping.

3. In a separate bowl, mix rice, sour cream, salsa, and half the cheese mixture.

4. In a large skillet, sauté onion and garlic in oil. Add frozen corn.

5. Stir in chili powder, cumin, salt, pepper, and black beans.

6. Add the rice mixture to the skillet and stir to combine.

7. Transfer mixture to the prepared baking dish and top with remaining cheese.

8. Bake for 20 minutes, until hot and bubbly.

   
   

Dinner doesn’t have to be complicated to be delicious, and this Southwest Chicken Bake proves it beautifully.

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