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Southwest Chicken Casserole

Southwest Chicken Casserole


A 15 minute microwave casserole. Can substitute canned white albacore tuna for the canned white chicken. Casserole is as casserole does! Serve with mexicorn and green salad if desired.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1355 mg
  • 54%

Based on a 2,000 calorie diet


  1. In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
  2. Add the rice. The mixture should be the consistency of soupy pancake batter.
  3. Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.
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I love the mexican flavor of this simple casserole. I make it in the oven rather than the microwave. I bake at 350 for about 25 minutes and it turns out great!


This recipe was very easy & would have been very fast if I had used precooked chicken. (I didn't want to use the canned stuff.) I also made some changes, but only minor ones. I used cream of chicken soup (not everyone in the house likes mushrooms), omitted the chilies & used jalepeno montery jack cheese instead. I also threw in some medium cheddar cheese. We were amazed that this tasted so good! We will definitely make it again.

Moon Riding Fences

This was okay but nothing special. I used fresh chicken, real onion, and long grain rice instead of the canned/dried/instant which I think improved the flavor, but it was still bland and could have used some more seasonings.