Easiest Way to Prepare Tasty Southwest Chicken and Rice Casserole

Southwest Chicken and Rice Casserole. Layer rice, black beans, chili powder, broth and chicken breasts in baking dish. Remove chicken; stir rice and beans. I love casseroles, and this Southwest Chicken and Rice version is a great one because it is made of simple ingredients that come together into something greater than the sum of their parts.

This casserole gives a great basic Mexican-like taste and is very easy. I used cream of mushroom soup on accident and it turned out Southwestern Chicken & Rice Casserole. This recipe is AWESOME! very similar to the packaged box they used to have. You can cook Southwest Chicken and Rice Casserole using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Southwest Chicken and Rice Casserole

1. It's 1 can of cream of chicken soup.
2. Prepare 1 cup of water or stock.
3. It's 1 cup of Pace thick n chunky salsa.
4. It's 3/4 cup of uncooked long grain rice.
5. You need 1/2 tsp of onion powder.
6. It's 1 cup of frozen whole corn.
7. You need 4 of skinless boneless chicken breast.
8. Prepare 1/2 cup of shredded mexican cheese blend.

Remove chicken from casserole and place on plate (cover to keep warm), stir rice and beans until mixed well, then place chicken back and top with cheddar cheese. Place casserole back in oven uncovered and bake until cheese is completely melted - remove and serve with sour cream, hot. This chicken and rice casserole dinner from Delish.com is the easiest decision you'll make all week. Is there anything more comforting than a chicken & rice casserole?

Southwest Chicken and Rice Casserole instructions

1. Preheat the oven to 375°F.
2. Cut chicken breasts in half and thaw the corn.
3. Stir soup, stock, salsa, rice, onion powder, and corn in greased 9 x 13 baking dish.
4. Top with chicken breast and season as desired.
5. Bake at 375 for 40 to 45 minutes or until chicken is done.
6. Remove and top with cheese and bake until brown.

It's the type of recipe we turn to time after time again during the fall and winter, just like roast. This chicken and rice casserole is frequently requested by my husband who grew up calling it "Forgotten Chicken." Simple and satisfying! This yummy chicken and rice casserole needs to bake for a loooong time. That's sort of sad if you live in the Philippines, but really. I used fresh chicken real onion and long grain rice instead of the canned/dried/instant which I think improved the flavor but it was still bland and could have used some more seasonings.