How to Make Southwestern Chicken Thigh Casserole - A Step-by-Step Guide

If you're looking for a delicious and comforting meal that combines the flavors of the American Southwest with the ease and convenience of a casserole, then look no further than this Southwestern Chicken Thigh Casserole. This dish is perfect for weeknight dinners or for serving a crowd, and it's sure to become a favorite in your recipe repertoire.

The star ingredient in this casserole is boneless, skinless chicken thighs. Chicken thighs are perfect for casseroles because they are tend...

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Ingredients

  • nonstick cooking spray
  • 3 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 ⅓ cups whole grain brown rice
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 2 cups shredded pepper Jack cheese, divided
  • ½ cup sour cream
  • ½ cup salsa verde
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 1 9x13-inch casserole

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Heat chicken broth in a small pan over medium heat, about 5 minutes.
  • Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
  • Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.
  • Nutrition

    623 cal.

    • Total Fat: 30g
    • Saturated Fat: 12g
    • Cholesterol: 118mg
    • Sodium: 1522mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 32g
    • Vitamin C: 2mg
    • Calcium: 244mg
    • Iron: 4mg
    • Potassium: 505mg