Embark on a culinary adventure with this vibrant Southwestern Chicken Thigh Casserole. Tender chicken thighs mingle with hearty rice, black beans, and corn, all bathed in a creamy, mildly spicy sauce. Topped with melted pepper Jack cheese, this casserole is a comforting and flavorful dish perfect for any occasion.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray. (5 minutes)

02

Step

Heat chicken broth in a small pan over medium heat. (5 minutes)

03

Step

In a large bowl, combine black beans, corn, and rice. Add the heated chicken broth, condensed soup, 1 cup of pepper Jack cheese, sour cream, and salsa verde; stir until well combined. Gently fold in the chicken pieces. Pour the mixture into the prepared baking dish. (10 minutes)

04

Step

Bake, uncovered, in the preheated oven for 45 minutes. Top with the remaining pepper Jack cheese and continue baking until the center is set, the chicken is cooked through, and the cheese is melted and golden brown. (15-25 minutes)

For an extra layer of flavor, consider adding a pinch of cumin or chili powder to the chicken and rice mixture.
To prevent the rice from becoming too dry, ensure there is enough liquid in the casserole before baking. You can add a little more chicken broth if needed.
This casserole is delicious served with a dollop of sour cream or guacamole.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Adriel Schinner

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