Southwest Style Chicken Casserole

Recently, having planned to make dinner for my family, I discovered that we did not have the required ingredients for what I had planned to make. So I went hunting on the interwebs, found a recipe which I altered quite a bit, and it turned out fabulously. Thought I’d share it with you.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 1 onion, chopped
  • 2 1/2 cloves garlic, minced
  • 1 Tbsp. coconut oil (or olive oil)
  • 3lbs of boneless, skinless chicken breasts, chopped into bite sized chunks
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 24 oz. jar thick and chunky salsa
  • 16oz of sour cream (more if not enough to make a good layer)
  • Shredded cheese (I used cheddar)


Cook onions and garlic in a large pan  (big enough to fit all the chicken once you need to add it) with coconut oil until it gets soft and clearish in color. Then add chopped chicken, stir regularly until chicken is about one-third of the way cooked. Add drained and rinsed beans, and salsa, stir until well combined. You can take that off the stove now, you want the chicken to say mostly uncooked, so it won’t dry out in the oven.
In a 9×13 glass baking dish, sprinkle the bottom with a good layer of cheese. Pour half of the chicken mixture on top, (I recommend using a slotted spoon so as not to make it too juicy) cover with a thick layer of sour cream, then add the rest of the chicken, topped with another good layer of cheese. Bake at 350 degrees for 25-35 minutes until cheese is fully melted and slightly bubbly.
Chicken gets really boring sometimes, so changing the flavor really helps. If you tried this out and liked it, please comment and let me know! 🙂

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