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Southwest Chicken Casserole

Southwest Chicken Casserole

Looking for a flavorful and incredibly easy meal that’s bursting with warm, Tex-Mex inspired flavors? This Southwest Chicken Casserole is your answer, offering a comforting and satisfying dish perfect for busy weeknights or casual get-togethers.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: Southwestern, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded rotisserie chicken works wonderfully!
  • 1 10.75 ounce can condensed cream of chicken soup
  • 1 10 ounce can diced tomatoes and green chilies, undrained like Rotel
  • 1 cup sour cream or plain Greek yogurt for a lighter option
  • 1/2 cup milk any kind
  • 1 cup shredded cheddar cheese plus extra for topping
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 1 cup crushed tortilla chips for topping (optional)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
  2. In a large mixing bowl, combine the condensed cream of chicken soup, sour cream (or Greek yogurt), and milk. Whisk until smooth and well incorporated.
    1 10.75 ounce can condensed cream of chicken soup, 1 cup sour cream or plain Greek yogurt, 1/2 cup milk
  3. Stir in the diced tomatoes and green chilies (undrained), chili powder, cumin, and garlic powder. Mix thoroughly to distribute the spices evenly throughout the creamy base.
    1 10 ounce can diced tomatoes and green chilies, undrained, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder
  4. Add the shredded cooked chicken to the bowl. Gently fold it into the sauce mixture. Stir in 1 cup of shredded cheddar cheese and the Monterey Jack cheese, reserving a little extra cheddar for the topping if desired.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
  5. Season the mixture with salt and freshly ground black pepper to your liking. Remember that the soup and diced tomatoes may already contain salt, so taste as you go.
    salt and freshly ground black pepper
  6. Gently fold in the chopped fresh cilantro. If you’re not a cilantro fan, you can omit it or substitute with chopped parsley for a milder herb flavor.
    1/4 cup chopped fresh cilantro
  7. Pour the chicken mixture evenly into the prepared baking dish. Spread it out so it forms a smooth, even layer.
  8. Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. If you’re using crushed tortilla chips, sprinkle them over the cheese for an extra layer of crunch.
    1 cup shredded cheddar cheese, 1 cup crushed tortilla chips
  9. Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown.
  10. Once baked, remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly. Garnish with additional fresh cilantro before serving, if desired.
    1/4 cup chopped fresh cilantro

Notes

This casserole is great for making ahead and freezing. Reheat in oven at 350F or microwave.