Southwestern Chicken and Rice Casserole

January 20, 2020  •  Easy Entrees, One Dish Meals

I’m a huge fan of leftovers, partially because I hate food waste, and partially because they are easy. But every once in awhile, my leftovers turn into something spectacular, like this casserole. Next time you roast a chicken and have leftover meat, give this a chance!

Southwestern Chicken and Rice Casserole
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 12-16 ounces cooked, chopped chicken
  • 1 cup chopped cooked broccoli (optional, but I had some leftover and it's nice to add more veggies)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 14-ounce can black beans, rinsed and drained
  • 4 green onions, sliced
  • 1 4-ounce can diced green chiles
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • ½ cup chopped cilantro
  • 1 14-ounce can green enchilada sauce
  • 1 cup rice, cooked according to package directions and cooled slightly
  • 2 cups shredded Mexican cheese blend, divided
  • Avocado, for garnish
  1. Combine the chicken, broccoli, corn, beans, green onions, chiles, salt, pepper, cumin, coriander, chili powder, cilantro, enchilada sauce, rice, and 1 cup of the cheese in a large bowl and mix gently until well combined. Pour mixture into a greased 9 x 13 inch casserole dish and top with remaining cup of cheese. Cover with a greased piece of foil and bake at 375 degrees until bubbly, about 45 minutes. Serve hot with chunks of avocado on top.


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