Layered Southwest Chicken Casserole
This super simple chicken casserole is a perfect recipe for busy weeknights. It only takes a few minutes to put together, and the whole family will love it!
Servings Prep Time
4 5minutes
Cook Time
30minutes
Servings Prep Time
4 5minutes
Cook Time
30minutes
Layered Southwest Chicken Casserole
Ingredients
  • 2cups cooked rice,(I use frozen brown rice.)
  • 1 lime,
  • 15ounces canned seasoned black beans,drained
  • 10ounces Rotel tomatoes,drained
  • 1pound thin-sliced boneless, skinless chicken breasts,
  • 1 bell pepper,sliced thin (or 8-10 mini sweet peppers sliced into rings)
  • 1/2 red onion,sliced thin (optional)
  • 2teaspoons chili powder,
  • kosher salt,
  • 1cup Mexican blend shredded cheese,or more to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray 13 x 9″ casserole dish with cooking spray, and spread cooked rice in the bottom. Squeeze juice of 1/2 the lime and sprinkle a few pinches of salt over the rice.
  3. Spread black beans over the rice, and spread tomatoes over the beans. Arrange chicken breasts in a single layer over the tomatoes.
  4. Spread sliced bell peppers over the chicken. Sprinkle casserole liberally with chili powder and lightly with salt. Cover dish with foil, and bake in preheated oven for 25 minutes.
  5. Remove foil and sprinkle cheese over the chicken. Bake uncovered 8-10 minutes longer, until cheese is melted and chicken has reached an internal temperature of 165 degrees F. Serve immediately.
Recipe Notes