Recipe by Lisa F.
"This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!"
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skinless, boneless chicken breast halves
water, or as needed
red bell pepper, chopped
1 (15 ounce) can
black beans, partially drained
1 (14 ounce) can
whole kernel corn, drained
1 (4 ounce) can
chopped green chiles
4 (8 inch)
1 (10.75 ounce) can
condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can
diced tomatoes with green chile peppers
shredded Mexican cheese blend
This is a great recipe. I only gave it 4 stars because I made a few substitutions based on what I had on hand. I had 10" tortillas, so used two of those instead of three 8" tortillas, used hot salsa in place of the picante sauce, added a finely diced jalapeno (deseeded) to the onion and red pepper, used tomatoes with cilantro and lime juice in place of the tomatoes with green chiles and used condensed cheddar soup instead of the fiesta style. It turned out great. My hubby suggested adding another layer of tortillas and cheese in the middle of the chicken mixture, but I chose this recipe because it was low-cal and low in cholesterol, so I will make it that way next time, but will probably put the original recipe in my keeper bin. My hubby has already shared it with a co-worker who is also trying to stay away from red meat but really likes good flavor. Fair warning, though, you will find yourself going back for seconds! Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Southwest Chicken Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 69
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