Southwestern Chicken and Rice Casserole Recipe

Name: Southwestern Chicken and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz.) Black Beans, Drained And Rinsed; 1 can (10.75 Oz.) Cream Of Chicken Soup (I Use Low Fat, Low Sodium Cream Of Chicken Soup); 1 cup Water; 1 cup Thick And Chunky Salsa; 3/4 cups Uncooked Long-grain White Rice; 1/2 teaspoons Onion Powder; 1 can (11 Oz.) Mexican-style Corn, Drained; 4 whole Skinless, Boneless Chicken-breast Halves; 1/2 packages (.7 Oz.) 40% Less Sodium Taco Seasoning Mix; 1/2 cups Shredded Mexican Cheese Blend (I Use Reduced Fat Mexican Cheese Blend); 3/4 cups Sliced Green Onions To Sprinkle Over Top (optional)

Servings: persons

1 can (15 Oz.) Black Beans, Drained And Rinsed
1 can (10.75 Oz.) Cream Of Chicken Soup (I Use Low Fat, Low Sodium Cream Of Chicken Soup)
1 cup Water
1 cup Thick And Chunky Salsa
3/4 cups Uncooked Long-grain White Rice
1/2 teaspoons Onion Powder
1 can (11 Oz.) Mexican-style Corn, Drained
4 whole Skinless, Boneless Chicken-breast Halves
1/2 packages (.7 Oz.) 40% Less Sodium Taco Seasoning Mix
1/2 cups Shredded Mexican Cheese Blend (I Use Reduced Fat Mexican Cheese Blend)
3/4 cups Sliced Green Onions To Sprinkle Over Top (optional)

1
Spray a 13x9x2-inch baking dish with nonstick cooking spray.
2
Spread drained black beans over the bottom of the prepared baking dish.
3
Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.
4
Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.
5
Cover and bake at 375 degrees for 45 minutes or until chicken and rice are done.
6
(It actually takes 1 hour, 15 minutes to cook in the casserole dish I use.
7
I uncover the dish after 1 hour.)
8
When the casserole is fully cooked, sprinkle with cheese (I return the dish to the oven for about 5 minutes to let the cheese melt).
9
Then remove from oven and sprinkle green onions over the top, if desired.
10
Serve.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (15 Oz.) Black Beans, Drained And Rinsed, 1 can (10.75 Oz.) Cream Of Chicken Soup (I Use Low Fat, Low Sodium Cream Of Chicken Soup), 1 cup Water, 1 cup Thick And Chunky Salsa, and more.

Yes, Southwestern Chicken and Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Chicken and Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions