I am such a huge fan of “one pot” or “one pan” or “one dish” no mess casseroles. Actually, any recipe like this Southwest Cheesy Chicken Casserole and I am hooked. I have been thinking of all of my favorite dishes and what I would like to share next, and this one was on the top of the list.
With football season coming up, it’s perfect for serving and a simple dish that will have everyone asking for seconds. Learn how to make this easy Southwest Cheesy Chicken Casserole Dish and WOW your friends and family.
- quick clean up
- one dish
- quick and easy recipe
What you need for Southwest Cheesy Chicken Casserole
For this dish you will only need a few ingredients to make it AMAZING!
- boneless skinless chicken breasts (rinsed)
- Rotel
- black beans
- small jalapeno (optiona)
- shredded Cheddar Cheese
- tortilla chips, crushed
- green onion, chopped
Cheesy Chicken Casserole Dish
You don’t have a lot of preparation for this easy dinner dish, which is why it is one of my favorites. With just a few ingredients you can make a delicious cheesy chicken casserole in about 5 minutes prep time. The rest is done in the oven.
Steps by Step Instructions for this Southwest Cheesey Chicken Casserole
1. To get started, heat oven to 350 degrees. Take a 9 x 13 dish and place chicken breasts along the bottom. I like to leave mine whole, but if you are serving a large group of people, you could always bake ahead of time and shred to make it go a bit further.
2. Top chicken with Rotel, black beans, and sliced jalapeno. Place dish in oven and bake for 45 minutes.
3. Sprinkle tortilla chips, green onion, and shredded cheese over chicken and bake for an additional 15 minutes.
4. Serve with rice if keeping them whole, or wrap in tortillas if you shred the chicken before baking! I personally love to serve it with rice, but I am a big fan of rice.
There are really so many option with this dish!
Easy Southwest Cheesy Chicken Casserole Recipe
This is such an EASY dish to make. It’s a perfect dinner for after school or for football season. My entire family loves it!
Do you like to make “one dish” dinners? Share this with your friends, and tell me what you think of this Southwest Cheesy Chicken Casserole Dish!
Looking for more dinner ideas? Check out this great list of easy recipes for dinner, these Keto Crock Pot recipes,or this delicious chicken noodle casserole dish. You might also like this great list of 22 Sheet Pan Dinner Ideas.
Leave a comment below and let me know if you made this! We love your feedback, as it helps us decide what to create next. If you want to see more recipes like this, make sure to RATE this recipe!
Southwest Cheesy Chicken Casserole Dish
Ingredients
- 4-6 boneless skinless chicken breasts rinsed
- 1 14.5oz can Rotel
- 1 14.50z can black beans
- small jalapeno sliced (optional)
- cup Shredded Cheddar Cheese
- tortilla chips crushed
- green onion chopped
Instructions
- Heat oven to 350 degrees. Take a 9 x 13 dish and place chicken breasts along the bottom. I leave mine whole, but if you are serving a large group of people, you could always bake ahead of time and shred to make it go a bit further.
- Top chicken with Rotel, black beans, and sliced jalapeno. Place dish in oven and bake for 45 minutes.
- Sprinkle tortilla chips, green onion, and shredded cheese over chicken and bake for an additional 15 minutes.
- Serve with rice if keeping them whole, or wrap in tortillas if you shred the chicken before baking!
Nutrition
Seana+Turner says
July 28, 2014 at 09:18Yes, Jen, I love one dish dinners!! I’m pinning this…
Jennifer says
July 28, 2014 at 10:05Thanks Seana!
Rose says
September 23, 2014 at 16:17If I use shredded cooked chicken how long should I cook?
Jennifer says
September 23, 2014 at 17:59Hi Rose, I would cook it for the same amount of time. I cook all of my chicken dishes for 45m to an hour. Hope that helps!
Tamara says
July 29, 2014 at 10:15I love one dish dinners. One of my ask away friday answers recently was about that! Speaking of AAF, we may be due for a Scarlet/Addy one!
I had to Google what Rotel is. Yum!
Layne says
August 2, 2014 at 11:28Sounds super tasty! Thanks for sharing!
Melinda Lee says
August 4, 2014 at 19:15I prepared this for supper tonight. It was yummy and simple. Thank you for sharing.
Jennifer says
August 5, 2014 at 20:17Yay! I am so glad you enjoyed it.
nikki says
August 11, 2014 at 15:00Making this for dinner tonight. I cant wait to see how it turns out 🙂
Andrea says
August 17, 2014 at 15:26Do you drain the tomatoes or black beans?
Jennifer says
August 17, 2014 at 15:32Yes, but you don’t have to!
Andrea says
August 17, 2014 at 15:49Thanks for your fast response!! I’m about to go make this for dinner 🙂
bonnie says
August 22, 2014 at 21:54Is the whole chicken breasts raw and the shredded cooked? Bake the same amount of time?
Jennifer says
August 23, 2014 at 08:47Hi Bonnie! I like to leave mine whole with this dish, but if you want to shred the chicken, I would boil it for 20 minutes first, then shred, and then back for a total of 45 min…30 to bake and then 15 with the shredded cheese. Hope that helps!
Cheryl says
August 31, 2014 at 09:52Hi, Did you drain the chicken fat off before adding cheese and other toppings? Thanks
Jennifer says
August 31, 2014 at 10:31Yes! But I also use organic chicken and it rarely leaves a lot to drain. 🙂
Hannah says
September 9, 2014 at 12:57Hi Jennifer!
For the jalapenos, have you tried it with pickled jalapenos instead of the fresh? It’s the only ingredient I don’t have already..lol! 🙂
Thanks!!
Jennifer says
September 9, 2014 at 17:11Actually, I have not! You could always give it a try 🙂
Jennifer says
September 17, 2014 at 13:28Do you bake covered or uncovered?
Jennifer says
September 17, 2014 at 13:35I bake uncovered. 🙂
Jacqui says
October 2, 2014 at 17:55please tell me being an Aussie what’s Rotel 🙂
Jennifer says
October 2, 2014 at 20:14Rotel is actually a canned food here in the states used in dips and dishes. It’s a can of dices tomatoes with finely chopped green chilis. It gives your dish a little “kick”!
Jacqui says
October 3, 2014 at 21:51thanks I’ll try doing Aussie version of toms & chilli’s 🙂
Jacqui says
October 6, 2014 at 07:58G’day Jennifer I tried this today using tinned tomatoes and added hot chilli sauce turned out great. Nothing left in the dish cheers:-)
Jennifer says
October 6, 2014 at 11:18So happy to hear it!! 🙂
Denise says
December 4, 2014 at 16:46How may does this serve??
Jennifer says
December 5, 2014 at 08:05This serves between 4 and 6 good servings. You may even be able to squeeze more out of it if you shred the chicken.
Meghan says
March 5, 2015 at 11:03Hi,
Do you rinse the black beans or just pour in the entire can with juice?
Jennifer says
March 5, 2015 at 11:10hi Meghan! I will rinse them before I place them in the casserole.
Meghan says
March 5, 2015 at 12:44Thanks for the quick reply. I’m making this for dinner tonight 🙂
Kay says
April 1, 2015 at 14:44I am planning lunch for a family gathering, 12 people, 2 with gluten allergies. I’ll need to make two pans, but it looks easy, delicious and perfect for our needs. I may add a cup of rice and two cups of chicken broth UNDER the meat. Rather than cooking the chicken ahead of time and shredding, I am thinking of cutting the raw chicken breasts into cubes and then making it as the recipe suggests. I like the idea of the chicken cooking in the dish to flavor the other ingredients.
Sheila says
April 1, 2015 at 22:22Wow!!! I made this for dinner tonight and is was so delicious!!! I served it with some Avocado Lime sauce and it was oh so good! This is definitely going in the regular rotation!!
Jennifer says
April 2, 2015 at 08:31I’m so glad you liked it! We can never have enough around here. 🙂
Kim says
May 12, 2015 at 09:55Hi,
When you put your chicken in whole is it raw or cooked?
Lara says
September 15, 2016 at 22:32Hi. I just want to note that there’s a typo on yummly and it’s a big one! Instead of Rotel with a capital “r” it says rotelle…like the pasta! So I ended up doubling the recipe and making two baking dishes of casserole with pasta and no diced tomatos! As you can imagine the chicken is extremely dry, almost inedible, so I’m very disappointed. No fault of yours of course. I’m sure it’s delicious when made properly! But you may want to change the ingredient listed to Rotel diced tomatos (this is a brand I have never heard of…but would have googled had I seen it spelled correctly.) Thanks!