Southwest Chicken and Rice Casserole Recipe

I absolutely love this Southwest Chicken and Rice Casserole Recipe because it’s one of those satisfying meals that feels like a big warm hug after a busy day. It’s packed with bold, zesty flavors from the roasted chicken, black beans, and that sneaky little kick from the Rotel tomatoes with green chilies. Plus, it’s super simple to throw together — perfect for when you want amazing comfort food without spending hours in the kitchen.

When I first tried this casserole, I was honestly surprised by how tender and flavorful the rice turned out, soaking up all those vibrant Southwest ingredients. You’ll find that it’s perfect for feeding a crowd or meal prepping for the week. Whether it’s a cozy family dinner or a casual get-together, this Southwest Chicken and Rice Casserole Recipe really shines and gets everyone asking for seconds.

this …

Ingredients You’ll Need

All the ingredients in this Southwest Chicken and Rice Casserole Recipe come together harmoniously to deliver that perfect balance of cheesy goodness and Southwest zest. Having cooked this a few times, I suggest choosing quality canned goods and fresh chicken to really get the best flavor.

• Knorr Taco Rice packets: These seasoned rice mixes are the base — they bring authentic taco flavor without extra effort.
• Cooked and shredded chicken: Rotisserie chicken is a lifesaver here for speed and flavor, but leftover cooked chicken works great too.
• Del Monte Southwest Corn: Adds sweet crunch and a little spice — draining well helps keep the casserole from getting soggy.
• Black Beans: A great protein boost and bonus fiber; make sure to rinse and drain to avoid excess saltiness.
• Rotel (diced tomatoes with green chilies): This is my secret for that gentle heat and tang that kicks the whole dish up a notch.
• Low Sodium Chicken Broth: Using low sodium gives you better control over seasoning and keeps flavors balanced.
• Shredded Cheese (cheddar and pepper jack): I love the combo of sharp cheddar’s richness and the pepper jack’s melty, spicy vibe.

Variations

I like to tailor this Southwest Chicken and Rice Casserole Recipe depending on what we have on hand and the occasion. Feel free to swap chicken for turkey or try different cheese blends — it’s pretty forgiving and still delicious.

• Vegetarian Version: I’ve swapped chicken for extra beans and veggies, making it a hearty meatless meal without losing flavor.
• Spicier Kick: Adding diced jalapeños or a dash of hot sauce before baking gave the casserole a nice fiery touch my family loves.
• Lower Carb: I’ve experimented with cauliflower rice in place of rice — the texture changes, but it’s a tasty lighter option.

How to Make Southwest Chicken and Rice Casserole Recipe

Step 1: Preheat and Prepare Your Baking Dish

Go ahead and preheat your oven to 375°F. This waiting time is perfect for gathering your ingredients and greasing a 9×13 baking dish well — I like to use a little butter or cooking spray to make sure nothing sticks, especially the cheesy toppings later on.

Step 2: Mix the Casserole Filling

In your prepared dish, combo the uncooked Knorr Taco rice packets, shredded chicken, black beans, drained southwest corn, and Rotel tomatoes. Then pour in all 4 cups of low sodium chicken broth. Stir everything gently to evenly distribute all those colorful goodies — I find a big spoon works best here to avoid mashing the chicken too much.

Step 3: Bake Covered

Cover the dish tightly with foil and pop it in the oven for 40 minutes. This covering step is key — it traps steam so your rice cooks fully and soaks up all that Southwest flavor without drying out.

Step 4: Add Cheese and Finish Baking

After 40 minutes, carefully remove the foil and sprinkle the shredded cheese evenly over the top. Then, back in the oven for about 10 more minutes, or until the cheese is gooey and melted to your liking. I like to keep an eye on it here so the cheese doesn’t brown too much — just that perfect melty layer.

Step 5: Rest and Serve

Let your Southwest Chicken and Rice Casserole Recipe sit for 5 to 10 minutes after baking — this helps it settle so it slices nicely and the flavors deepen. I usually serve it straight from the dish, topped with my favorite garnishes.

How to Serve Southwest Chicken and Rice Casserole Recipe

Garnishes

I almost always top my casserole with freshly chopped cilantro and a dollop of sour cream or Greek yogurt — it adds a cool creaminess that balances the spice perfectly. A squeeze of lime juice also brightens everything up and makes every bite pop. If you like heat, sliced jalapeños or a drizzle of your favorite hot sauce completes the dish beautifully.

Side Dishes

To round out this Southwest Chicken and Rice Casserole Recipe, I like to serve a fresh green salad with avocado and a citrusy vinaigrette, or some crunchy tortilla chips on the side to scoop up every last bit. Roasted veggies, like cumin-spiced carrots or grilled corn on the cob, also complement it perfectly. This meal is hearty enough to stand alone, but those sides make for a colorful, balanced plate.

Creative Ways to Present

For holidays or casual dinner parties, I like to serve this casserole in individual ramekins — everyone gets their own cheesy, bubbly portion. Sometimes I top each serving with avocado slices and fresh pico de gallo for a festive twist. It also looks great served family-style with some colorful garnishes scattered on top, making the table vibrant and welcoming.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftovers in an airtight container in the fridge. This Southwest Chicken and Rice Casserole Recipe reheats nicely and usually lasts about 3 to 4 days without losing flavor or texture. I always make sure to loosen it up with a splash of broth when reheating to keep it moist.

Freezing

This casserole freezes well if you want to prep ahead—just assemble it, but don’t bake. Cover tightly, freeze, then bake from frozen adding 10–15 extra minutes to the cooking time. When I did this, the texture stayed great and it made weeknight dinners a breeze.

Reheating

I recommend reheating leftovers in the oven at 350°F covered with foil to keep it moist and heated evenly. Microwave is okay for faster meals, but the oven does a better job preserving that cheesy, tender texture green when you have a little extra time.

FAQs

Final Thoughts

This Southwest Chicken and Rice Casserole Recipe has become one of my go-to comfort meals because it hits all the right notes: cheesy, spicy, hearty, and easy. I recommend giving it a try when you want a flavorful, fuss-free dinner that feels homemade but requires minimal effort. Trust me, once you make this, it’s going to be a staple in your rotation — my family goes crazy for it, and I bet yours will too!

Print