Southwestern Chicken Casserole

Southwestern Chicken Casserole

This southwestern chicken casserole an easy weeknight casserole that your whole family will love. Even our pickiest eaters love it! We tried it the other night with Doritos crumbled over the top and it was a huge hit!

Southwestern Chicken Casserole

Southwestern Chicken Casserole

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 c. mild or medium red enchilada sauce
  • 1 (7oz.) can diced green chiles
  • 2 tsp. cumin
  • 1 tsp. pepper
  • 2 c. rice, uncooked (calrose rice works great if you want to have layers that are more intact-- you can pat the layers down and it stays together better-- but long grain white rice works great too)
  • 1 Tbsp. chopped cilantro and
  • 1 Tbsp. lime juice
  • 2 cans cream of chicken soup, undiluted
  • 1 c. sour cream
  • 1 1/2 c. mild or medium salsa
  • 1 1/2 c. cheddar cheese, shredded
  • 1 1/2 c. pepper jack cheese, shredded
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • optional garnish: green onion, tomatoes, sour cream, crushed corn chips, or anything else you like!

Instructions

  • In crock pot combine chicken breasts, enchilada sauce, green chiles, cumin and pepper. Cook on high for 4 hours. Take chicken breasts out of sauce and shred.
  • Prepare rice according to package directions with cilantro and lime juice. In bowl, combine soups, sour cream and salsa.
  • Preheat oven to 350 degrees. Spray bottom of 9x13 pan with cooking spray. Spread 1/2 c. of soup mixture in bottom of pan.
  • Layer in the following order: 1/2 of the rice (press down firmly in pan), 1 1/2 c. cheddar cheese, 1/2 of shredded chicken mixture, 1/2 can corn, 1/2 can black beans, 1/2 of soup mixture, remaining rice (press down firmly in pan), remaining shredded chicken, remaining corn, remaining black beans, remaining soup mixture.
  • Top with 1 1/2 c. pepper jack cheese. Bake for 35-40 minutes until heated through. Garnish as desired.
http://www.favfamilyrecipes.com/southwestern-chicken-casserole.html

Comments

  1. I tried this recipe tonight – liked it a lot; however, when I make it again, I will use brown rice (for health reasons) and make only about half of the rice that the recipe calls for. I think there’s a little too much rice in the recipe – otherwise, it’s great.

    • You will need to make sure it is thawed and cooked properly before putting it with the other ingredients but sure! I don’t see why not!

  2. I made this last night and all six of my children loved it! I am in a dinner group and six of us make freezer meals that can be reheated later and enjoyed on a later date. Have you tried to reheat this casserole from a frozen state and found any success?

    • I haven’t reheated this from frozen. I am sure it would still be great though. Let me know how it turns out if you do it!

  3. I made this in two small tins and froze, bake as instructed and it’s just fine! I have also used it as enchilada filling and for a salad (kind of like cafe rio style)

  4. After shredding the chicken, do I return it to the crockpot and mix with the liquids, or discard the liquids and just use the chicken? One part of the directions states to layer with “shredded chicken mixture”, later it just states layer with “shredded chicken”.

  5. I am looking forward to making this tomorrow. Do you mix the rice with the cream of chicken soup, sour cream and salsa? If no, when do you add that?

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