Southwest Chicken and Rice Casserole Recipe

If you’re looking for a hearty, comforting meal that comes together with minimal fuss, this Southwest Chicken and Rice Casserole Recipe is an absolute winner. I love how it combines the zesty, smoky flavors of the Southwest with the cozy satisfaction of a classic casserole—perfect for weeknights when you want something tasty without spending hours in the kitchen. The best part? It uses pantry staples and rotisserie chicken, so you can pull it together in no time.

When I first made this Southwest Chicken and Rice Casserole Recipe, my whole family went crazy for it. It’s that kind of dish that’s both crowd-pleasing and versatile—you can easily tweak it to suit your taste or what you have on hand. Whether you’re feeding a hungry crew or meal prepping for the week, this casserole fits the bill beautifully.

this …

Ingredients You’ll Need

The magic of this Southwest Chicken and Rice Casserole Recipe lies in its balance of textures and flavors — tender shredded chicken, spicy tomato chunks, creamy beans, and cheesy goodness. Using premade taco rice packets not only boosts flavor but also simplifies the cooking process.

• Knorr Taco Rice Packets: These are a brilliant shortcut, blending seasoning and rice for consistent results every time.
• Cooked and Shredded Chicken: Rotisserie chicken is my go-to here—it’s tender, flavorful, and saves time.
• Southwest Corn: Adds a sweet, smoky crunch that complements the other ingredients perfectly.
• Black Beans: Give the casserole heartiness and a lovely creamy texture.
• Rotel (Diced Tomatoes with Green Chilies): Adds moisture and a mild heat that wakes up the dish.
• Low Sodium Chicken Broth: Keeps the casserole moist without overwhelming the other flavors.
• Shredded Cheese (Cheddar and Pepper Jack): I love this combo because cheddar brings sharpness and pepper jack adds a subtle spicy creaminess.

Variations

I love making this Southwest Chicken and Rice Casserole Recipe my own by tweaking ingredients based on what I have and who I’m feeding. It’s a flexible base, so don’t be shy about switching things up to your liking!

• Make it Spicier: I sometimes toss in a diced jalapeño or sprinkle extra chili powder to up the heat for my spice-loving friends.
• Vegetarian Version: Leave out the chicken and add extra beans or diced bell peppers for a satisfying meatless meal.
• Different Cheeses: Switching out cheddar and pepper jack for Monterey Jack or a little smoked gouda adds a nice twist.
• Brown Rice Swap: If you prefer brown rice, just note it might need a little longer to cook through in the casserole.

How to Make Southwest Chicken and Rice Casserole Recipe

Step 1: Prep Your Baking Dish and Ingredients

Start by preheating your oven to 375°F and greasing a 9×13 baking dish—this prevents sticking and helps with even browning. While the oven warms, gather all your ingredients because they’ll be mixed together uncooked (except for the chicken, of course!).

Step 2: Mix It All Up

In your greased casserole dish, combine the two packages of Knorr taco rice, shredded chicken, rinsed black beans, drained southwest corn, and Rotel. Pour in 4 cups of low sodium chicken broth and stir gently so everything is evenly distributed. This really is the moment the flavors start coming together.

Step 3: Bake Covered for Perfectly Cooked Rice

Cover your dish tightly with foil to trap steam and bake for 40 minutes. This step ensures the rice cooks through and absorbs all those tasty flavors without drying out. Avoid opening the oven frequently to keep the heat and steam consistent.

Step 4: Add Cheese and Bake Again

After the initial baking, remove the foil and sprinkle your shredded cheddar and pepper jack over the top. Pop it back in the oven, uncovered, for another 10 minutes or until the cheese is fully melted and bubbly. Watching it melt is always so satisfying!

Step 5: Let It Rest and Serve

Resist the urge to dig in immediately—let the casserole sit for 5 to 10 minutes once out of the oven. This resting time helps everything set nicely, making it easier to scoop and letting the flavors meld for a tastier bite.

How to Serve Southwest Chicken and Rice Casserole Recipe

Garnishes

My favorite garnishes include a dollop of sour cream for creaminess, fresh chopped cilantro for brightness, and a squeeze of lime juice to wake up the flavors. If you like a bit of crunch, crushed tortilla chips or sliced green onions on top add a fun texture contrast.

Side Dishes

I often pair this casserole with a simple side salad loaded with avocado and a light vinaigrette or some roasted veggies for extra color and nutrients. Cornbread or warm flour tortillas are also great if you want to keep that Southwest vibe going strong.

Creative Ways to Present

For a special occasion, I’ve served this casserole in individual ramekins topped with slices of avocado and a sprinkle of crispy bacon bits. It makes for a charming, personalized presentation that feels a little extra, and guests love it.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator, where they keep beautifully for up to 4 days. When I reheat, I often add a splash of chicken broth to keep the rice from drying out—it really helps keep that freshly made texture.

Freezing

This casserole freezes wonderfully. I usually skip the cheese topping before freezing, then add it fresh when reheating to get that melty, just-baked experience. Wrap it tightly with plastic wrap and foil for best freezer results—up to 2 months.

Reheating

To reheat, microwave leftovers in small portions, adding a bit of broth if needed, or warm through in the oven at 350°F until bubbly. Adding fresh cheese on top before popping it in the oven helps revive that golden, gooey finish.

FAQs

Final Thoughts

My family and I keep coming back to this Southwest Chicken and Rice Casserole Recipe because it checks all the boxes—simple, flavorful, and satisfying. It’s especially great on busy nights when you want comfort food without a lot of hassle. I encourage you to give it a try; once you do, I think it might become a go-to favorite in your recipe rotation, just like it has in mine.

Print