This Southwest Chicken Casserole with Corn is the kind of weeknight dinner you look forward to all day. It’s loaded with tender chicken, sweet corn, mild heat, and a blanket of melted cheese. Everything bakes together into a creamy, savory dish with just the right amount of spice.
It’s easy to make, flexible with substitutions, and perfect for feeding a hungry crowd. Serve it with tortilla chips, rice, or a simple side salad, and you’re set.
What Makes This Special
This casserole blends classic Southwest flavors—chili, cumin, corn, and peppers—into a cozy, cheesy bake that comes together with pantry staples. It’s hearty without being heavy, and it tastes even better the next day.
You can prep it ahead, customize the heat level, and stretch it to feed a family. Minimal prep, big payoff—it’s the kind of recipe that becomes a regular in your rotation.
What You’ll Need
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 cup canned or frozen corn, drained if canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice (white or brown) or 8 oz cooked pasta for a twist
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 small onion, finely chopped
- 1 red or green bell pepper, chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 2 cloves garlic, minced
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup salsa (mild, medium, or hot)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional but great for depth)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tablespoons olive oil
- Fresh cilantro, chopped, for garnish
- Fresh lime wedges, for serving
- Tortilla chips or warm tortillas, optional for scooping
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Sauté the vegetables: Warm olive oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño.
Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
- Add the seasonings: Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the veggies and bloom the spices for 1 minute.
- Build the base: Add the diced tomatoes with green chilies (with juices), black beans, and corn.
Stir and simmer 2–3 minutes to meld flavors.
- Make it creamy: Turn off the heat. Stir in sour cream and salsa until smooth. Taste and adjust salt or spice as needed.
- Combine with chicken and starch: Fold in the cooked chicken and rice (or pasta).
Mix gently until everything is evenly coated.
- Layer the cheese: Spread the mixture into the baking dish. Top with 1 1/2 cups of shredded cheese, reserving the remaining 1/2 cup.
- Bake: Bake uncovered for 18–22 minutes, until bubbly around the edges.
- Finish under the broiler: Sprinkle the remaining cheese on top. Broil for 1–2 minutes until browned and melty.
Watch closely.
- Rest and garnish: Let it rest 5 minutes. Top with chopped cilantro and a squeeze of fresh lime.
- Serve: Scoop into bowls with tortilla chips, warm tortillas, or a side of salad or rice. Add avocado or hot sauce if you like.
Keeping It Fresh
This casserole holds up well and often tastes better the next day.
For storage, let it cool, then cover tightly and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven, covered, for 15–20 minutes, or microwave in portions. For freezing, assemble fully but skip the final broil step.
Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake at 350°F until hot. Add the last sprinkle of cheese and broil to finish.
If the leftovers seem dry, stir in a splash of chicken broth or a spoonful of salsa before reheating to bring back the creaminess.
Benefits of This Recipe
- Weeknight-friendly: Uses cooked chicken and pantry staples, so it’s fast to assemble.
- Balanced and filling: Protein from chicken and beans, fiber from corn and veggies, and carbs from rice.
- Customizable heat: Keep it mild for kids or turn up the spice with jalapeño and hot salsa.
- Great for meal prep: Freezer-friendly and reheats well for lunches.
- Budget-conscious: Uses affordable ingredients without sacrificing flavor.
Common Mistakes to Avoid
- Overcooking the chicken: Start with cooked chicken that’s just done. Overcooked chicken dries out during baking.
- Skipping the seasoning step: Blooming spices in the skillet boosts flavor. Don’t just dump them in cold.
- Too much liquid: Drain beans and canned corn.
If your mixture looks soupy, add a bit more rice.
- Using only one type of cheese: A blend like cheddar and Monterey Jack melts better and tastes richer.
- Forgetting the rest time: Five minutes after baking helps the casserole set, making cleaner scoops.
Variations You Can Try
- Green chile twist: Swap the tomatoes with a can of green enchilada sauce and chopped green chiles.
- Tex-Mex enchilada style: Replace salsa with red enchilada sauce and add sliced olives on top.
- Veggie-forward: Skip the chicken and add extra beans, zucchini, and sautéed mushrooms.
- Chipotle heat: Stir in 1–2 teaspoons minced chipotle in adobo for smoky spice.
- Cauliflower rice: Use cooked cauliflower rice for a lighter, lower-carb version.
- Tortilla layer: Layer torn corn tortillas in the casserole for a tamale pie vibe.
- Queso topper: Drizzle warm queso over the baked casserole instead of broiling more cheese.
FAQ
Can I use raw chicken instead of cooked?
It’s best to use cooked chicken here. If you only have raw, dice it and sauté until just cooked through before adding. This helps control moisture and prevents overcooking in the oven.
How spicy is this casserole?
It lands at mild to medium as written.
Use mild salsa and skip the jalapeño for a gentle heat, or add extra jalapeño, hot salsa, or a pinch of cayenne for more kick.
What can I substitute for sour cream?
Plain Greek yogurt works well and adds a bit of tang. You can also use a mix of cream cheese and a splash of milk for a richer, thicker base.
Do I have to use rice?
No. Cooked pasta, quinoa, or even crushed tortilla chips can stand in.
If skipping starch entirely, reduce liquids slightly so the casserole isn’t too loose.
What cheese melts best?
Monterey Jack and cheddar are reliable. Pepper Jack adds a nice spice. Avoid pre-shredded cheese if possible; shredding your own melts creamier.
Can I make it ahead?
Yes.
Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if it’s going in cold.
How do I make it gluten-free?
Use rice or corn tortillas instead of pasta, and check that your salsa and spices are labeled gluten-free. Most of the ingredients are naturally gluten-free.
What sides go well with it?
A crisp green salad with lime vinaigrette, cilantro-lime rice, or simple sautéed zucchini pair nicely.
Tortilla chips for scooping are always welcome.
Can I add more veggies?
Absolutely. Corn is a must for the Southwest vibe, but you can add diced zucchini, spinach, or roasted sweet potatoes to bulk it up.
How do I keep the top from drying out?
Don’t skimp on cheese, and avoid overbaking. If it looks done but not bubbly, cover loosely with foil for a few minutes, then finish under the broiler.
Final Thoughts
This Southwest Chicken Casserole with Corn checks all the boxes: bold flavor, easy prep, and a melty, comforting finish.
It’s forgiving, flexible, and ready for whatever you have in the pantry. Whether you make it mild for family dinner or spicy for game night, it’s a reliable go-to that makes leftovers worth getting excited about. Keep a can of tomatoes with chilies and a bag of corn on hand, and you’ll be halfway to dinner any night of the week.