Southwest Chicken Casserole
A delicious and hearty casserole combining shredded chicken, black beans, corn, and zesty tomatoes, topped with melted cheese.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Southwestern
Servings 6 servings
Calories 350 kcal
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed 15 oz
- 1 can corn, drained 15 oz
- 1 can diced tomatoes with green chilies, undrained 10 oz
- 1 cup cooked quinoa or rice
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
- 1 avocado diced (for topping, optional)
Preheat your oven to 350°F (175°C).
Shred your cooked chicken if not done already.
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cooked quinoa or rice, olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
Transfer the mixture into a greased 9x13 inch baking dish and spread it out evenly. Sprinkle shredded cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Calories: 350kcalProtein: 28gSodium: 600mg
Keyword casserole, chicken, easy