Southwest Chicken Casserole made with chicken, black beans, corn, bell peppers, tortillas, nacho cheese soup, tomatoes, and shredded cheese.
Okay, I’m going to be honest here. This Southwest Chicken Casserole was a complete accident. One of those “throw everything you’ve got into a pan and hope for the best” kind of situations. And weirdly enough? It turned out so good, it basically forced its way into my regular dinner rotation.
It all started on a random Wednesday, when I was feeling completely uninspired. You know those days where everything just feels… off? The laundry was piling up, my inbox was a mess, and I’d just spent 20 minutes arguing with a toddler who genuinely believed pants were optional. And dinner? It felt like one more thing I just didn’t have the energy for.
I opened the fridge, fully expecting a miracle to appear on the shelves. Spoiler alert: it didn’t. But I did find some leftover chicken, a can of black beans, a sad bell pepper on its last legs, and a can of nacho cheese soup I’d forgotten I even bought. And if you’ve ever felt like dinner was just too much effort, you get why I was willing to throw all of it into a dish and pray it turned out.
I layered everything up, added way too much cheese because that’s just who I am, and threw it in the oven. And the result? Honestly, kind of amazing. It was cheesy, spicy, and way more comforting than it had any right to be.
Now, it’s become a go-to whenever I just don’t have the energy to actually think about cooking. And my family loves it. Even the picky eaters who turn their noses up at anything remotely green. And the best part? It’s basically foolproof. Like, “I accidentally used the wrong kind of beans once and it was still delicious” foolproof.
Why You’ll Love This Southwest Chicken Casserole Recipe?
So, here’s the thing. This casserole is a little bit messy, a little bit indulgent, and totally unapologetic about being covered in cheese. It’s like the culinary equivalent of sweatpants—and we all know sweatpants are life.
What makes it so good? Well, it’s loaded with all the classic Tex-Mex flavors—spicy, cheesy, smoky, with just the right amount of heat. It’s also wildly adaptable. I’ve made it with ground beef, rotisserie chicken, leftover taco meat, and even tofu once when I was trying to be healthy. Spoiler alert: it wasn’t quite the same.
And, confession time: I like it even better the next day. You know, when the flavors have all had time to mingle and it’s just begging to be reheated and devoured in front of Netflix. And don’t even get me started on how easy it is to make. Basically, if you can stir things together and layer them in a dish, you’re golden.
Ingredient Notes:
Every ingredient here pulls its weight. But let’s be real—this recipe is totally forgiving if you need to swap something out.
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Chicken Breasts: I usually go with boneless, skinless because it cooks up faster. But thighs work, rotisserie chicken works, even leftover taco meat works.
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Red Bell Pepper & Onion: Adds a little sweetness and crunch. I’ve also thrown in jalapeños when I’m feeling ambitious. Or bored. Or both.
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Black Beans & Corn: The classic Tex-Mex duo. They add texture and make the casserole feel hearty.
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Picante Sauce & Green Chiles: Bring the heat. Adjust depending on how much your taste buds can handle.
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Chili Powder & Cumin: If you’re not using these, you’re missing out. They add that smoky, earthy vibe that ties everything together.
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Flour Tortillas: They soak up all the saucy goodness. Corn tortillas work too if you want to change it up.
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Nacho Cheese Soup & Diced Tomatoes with Green Chiles: Creamy, cheesy, and a little spicy. Basically, comfort food gold.
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Shredded Mexican Cheese Blend: If you think I used too much, you’re wrong. There’s no such thing.
How To Make Southwest Chicken Casserole?
If you can stir and layer, you can make this. Seriously.
Step 1: Cook the Chicken
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Cook your chicken breasts in a skillet with water until they’re fully cooked. Shred them up and try not to burn your fingers like I do every. single. time.
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Step 2: Cook the Veggies
In the same skillet, cook your onions and bell peppers until they’re soft and smelling amazing.
Step 3: Mix It All Together
Toss the shredded chicken back in. Add black beans, corn, picante sauce, green chiles, chili powder, and cumin. Let it all simmer for about 5 minutes.
Step 4: Layer & Top It
Spread the chicken mixture into your baking dish. Cover with tortillas, then spread the nacho cheese soup mixture over the top. Pile on the shredded cheese because that’s what makes life worth living.
Step 5: Bake & Enjoy
Bake for about 30 minutes or until it’s hot and bubbly. Let it cool for a few minutes… or don’t, if you’re as impatient as I am.
Storage Options:
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Fridge: Store in an airtight container for up to 3 days. It reheats beautifully.
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Freezer: Wrap it up tightly and freeze for up to 2 months. Just thaw before reheating.
Variations and Substitutions:
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Swap chicken for beef, pork, or even tofu.
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Use corn tortillas instead of flour.
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Add extra veggies if you feel like pretending to be healthy.
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Top with jalapeños for extra heat.
What to Serve with Southwest Chicken Casserole?
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Sour cream, guacamole, or sliced avocado—because more toppings are always better.
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Rice or tortilla chips—to scoop up all that cheesy goodness.
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A crisp salad—if you’re trying to convince yourself it’s a balanced meal.
Frequently Asked Questions:
Can I make this ahead of time?
Yep. It actually tastes even better the next day.
Can I make it spicier?
Absolutely. Add jalapeños, hot sauce, or extra chiles.
Can I use rotisserie chicken?
Yes! And it makes things even easier.
Alright, that’s it. A totally uncomplicated, super comforting Southwest Chicken Casserole that’s just begging to be your next dinner hero. Try it out and tell me—did you go all out with the spice or keep it mellow?
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Southwest Chicken Casserole
Ingredients
- Chicken Breasts: 1 pound skinless and boneless
- Water: ½ cup or as needed
- Onion: 1 large chopped
- Red Bell Pepper: 1 chopped
- Black Beans: 1 15-ounce can, partially drained
- Corn: 1 14-ounce can whole kernel, drained
- Picante Sauce: ¾ cup
- Green Chiles: 1 4-ounce can, chopped
- Chili Powder: 2 tablespoons
- Ground Cumin: 1 tablespoon
- Flour Tortillas: 4 8-inch
- Fiesta-Style Nacho Cheese Soup: 1 10.75-ounce can, condensed
- Diced Tomatoes with Green Chiles: 1 14.5-ounce can
- Shredded Mexican Cheese Blend: 1 cup
Instructions
Prepare the Oven and Baking Dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
Cook the Chicken:
- Place chicken breasts and water in a large skillet and bring to a boil over medium heat. Cook until the chicken is thoroughly cooked, approximately 10 minutes. Remove the chicken from the skillet, reserving the pan juices. Shred the chicken using two forks and set aside.
Cook the Vegetables:
- In the same skillet with reserved drippings, cook the chopped onion and red bell pepper over medium heat until the onion becomes translucent, approximately 5 to 8 minutes.
Combine Ingredients:
- Return the shredded chicken to the skillet. Add black beans, corn, picante sauce, green chiles, chili powder, and cumin. Stir thoroughly to combine all ingredients. Bring the mixture to a simmer and cook until heated through, approximately 5 minutes. Transfer the chicken mixture to the prepared baking dish.
Layer Tortillas:
- Arrange the flour tortillas evenly over the chicken mixture, covering the entire surface.
Prepare the Sauce:
- In a medium bowl, mix the condensed fiesta-style nacho cheese soup with the diced tomatoes and green chiles until well combined. Spread this mixture evenly over the tortillas.
Top with Cheese:
- Sprinkle the shredded Mexican cheese blend generously over the soup mixture.
Bake:
- Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cheese is melted and the casserole is thoroughly heated. Allow the casserole to cool for 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
