This southwest-inspired casserole recipe is a huge favorite in our house! It’s really easy to make, only uses one dish, makes good leftovers, and is a tasty way to get some veggies and fiber. We typically make it several times a month, and we haven’t gotten tired of it yet! I love easy meals like this because they come together quickly after work – it makes weeknight cooking much easier. Read on for the easy, one-dish casserole recipe!
Southwest Casserole Recipe
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces. (You can also use whole chicken breasts/thighs, but they’ll take a bit longer to cook.)
- 1 can diced tomatoes & green chiles (like Rotel)
- 1 15-oz can black beans, drained
- jalapeno slices (optional)
- ½ lb frozen corn
- 2 cups shredded cheese (white cheddar, taco blend, or similar)
- 1 cup crushed tortilla chips
- Add chicken to bottom of a 8×8 casserole dish (for a 9×13 casserole, double the recipe).
- Layer tomatoes and green chiles, black beans, jalapenos, and corn.
- Cook 25-35 minutes at 350, or until liquid is bubbling and chicken is cooked through.
- Top with half of the cheese, then crushed tortilla chips, then more cheese.
- Cook 10-15 minutes more or until cheese is totally melted.
We have these pyrex dishes that come with lids, and they are amazing. I’d definitely recommend getting casserole dishes with lids, since it’s really easy to store leftovers and great to use for transporting food!
Click the button below for a printable version of the recipe!
Do you have any favorite weeknight meals? I’d love to hear them; we’re always looking for good new recipes! We’re especially partial to meals like this one where you just dump a bunch of stuff into a casserole dish and cook.
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