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Southwest Chicken Casserole

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 9
  • Course: Main Dish

This tasty Southwest Chicken Casserole recipe is the perfect weeknight meal and with a Reynolds Bakeware Pan with carrier, you can drop it off at a friends house with ease.

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  • 6 cups of cooked white long grain rice
  • 15 ounce can of black beans, drained
  • 2 cups of frozen corn kernels
  • 10 ounce can of diced tomatoes with jalapeños, drained
  • 1 seeded and diced green bell pepper
  • 2 cups of chopped cooked boneless skinless chicken breasts
  • 1 cup of red enchilada sauce
  • 2 cups of shredded Colby-jack cheese
  • salt and pepper to taste
  • 1 Reynolds® Bakeware 13x9 Pan with Carrier


Step 1

PREHEAT the oven to 350°.

Step 2

COMBINE the rice, black beans, corn, diced tomatoes, green bell pepper, chopped chicken and enchilada sauce into a large bowl and mix.

Step 3

POUR the mixture into a Reynolds Bakeware 13x9 Pan and spread it out using a rubber spatula.

Step 4

SPRINKLE the shredded cheese all over the top.

Step 5

BAKE at 350° for 30 to 35 minutes or until the cheese has melted and is lightly browned.

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