High Protein Southwest Chicken Casserole
A one-dish weeknight casserole with tender chicken, basmati rice, black beans, corn, and salsa baked under a layer of melted cheddar cheese with 37g protein per serving.
Equipment
- 9x13 casserole dish
- Aluminum foil
- Small mixing bowl
Ingredients
- 1 cup basmati rice uncooked
- 0.5 medium yellow onion finely chopped
- 2 garlic cloves minced
- 1 cup chicken broth
- 1.5 lb chicken breasts skinless and boneless, cut into 1-inch cubes
- 14 oz black beans 1 can, rinsed and drained
- 12 oz corn 1 can, drained
- 16 oz salsa 1 jar, chunky preferred
- 0.5 tsp chili powder
- 0.5 tsp paprika smoked paprika works great too
- 0.5 tsp black pepper
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 360°F. Grease a 9x13 casserole dish with oil or cooking spray.
- Spread the uncooked basmati rice across the bottom of the casserole dish. Add the finely chopped onion and minced garlic on top, then pour in the chicken broth. Stir gently to combine, keeping the rice at the bottom.
- Pat the chicken cubes dry with a paper towel, then layer them evenly over the rice mixture.
- Add the rinsed black beans and drained corn over the chicken layer.
- In a small bowl, stir together the salsa, chili powder, paprika, and black pepper. Pour this mixture evenly over the entire casserole.
- Use a spatula to gently level all the ingredients without disturbing the rice at the bottom. Sprinkle the shredded cheddar cheese evenly over the top.
- Cover tightly with foil and bake for 45 minutes. Do not lift the foil during this time.
- Remove the foil and bake for another 10 minutes uncovered, until the cheese is melted and lightly browned at the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the liquid to finish absorbing and the flavors to settle.
