Southwest Chicken Casserole

Southwest Chicken Casserole

A comforting and flavorful casserole featuring shredded chicken, zesty black beans, creamy sour cream, and a crunchy tortilla chip topping.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Tex-Mex

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Substitute rotisserie chicken for an easy shortcut.
1 can black beans, drained and rinsed For an extra nutritional boost, try using low-sodium beans.
1 cup corn, frozen or canned Fresh corn can be used in summer for a sweet touch.
1 cup diced tomatoes Opt for fire-roasted canned tomatoes for added flavor.
1 cup shredded cheese Cheddar or a Mexican blend works great.
1 packet taco seasoning Feel free to make your own for a custom kick.
1 cup sour cream Greek yogurt is a healthy alternative.
1 cup tortilla chips, crushed Try baked chips for a lighter option.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and sour cream. Gently mix until everything is well combined.
Spread the mixture in a greased baking dish.
Top with shredded cheese and crushed tortilla chips.

Baking

Bake for 25-30 minutes until the cheese is bubbly and golden brown.
Let it cool for a few minutes before serving.

Notes

Be sure to have your butter at room temperature for easier mixing if you choose to add it to the dish for added richness. This casserole can be stored in an airtight container in the fridge for up to 3 days.