My New Low Sodium Go-To Southwest Chicken Casserole

Are you tired of searching for delicious low sodium recipes that don't skimp on flavor? Do you often wonder what to do with that leftover chicken? And seriously, who doesn't need more quick weeknight meals in their life? If you're nodding along, get ready to meet my new favorite:  Southwest Chicken Casserole!

I understand the challenges of a low sodium diet. It can feel restrictive, but it doesn't have to be! This incredible casserole proves that heart-healthy eating can be bursting with vibrant flavors, Tex-Mex flair, and ultimate convenience. At just 200mg of sodium per serving, it’s a sodium-controlled meal that genuinely satisfies.

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Why This Low Sodium Casserole Will Become My Weeknight Hero

Let's talk about what makes this healthy chicken casserole an absolute game-changer for anyone following a low salt diet or simply aiming for better nutrition:

1. Perfect for Leftover Chicken: This recipe is my answer to "what to make with leftover chicken?" Whether it's last night's roasted chicken, a store-bought rotisserie chicken (check that sodium count), or even some simply baked chicken breasts, this casserole transforms it into something new and exciting. It's an ideal leftover chicken recipe that prevents food waste and saves you time!

2. Unbeatable Weeknight Convenience: Looking for easy dinner ideas? This is it! This casserole is incredibly quick to assemble. You simply combine all the ingredients in one bowl (or mix it all in the casserole dish for even less clean up), spread it into a baking dish, and bake. It's a fantastic 30-minute meal (once baked) that minimizes cleanup.

3. Make Ahead Magic: Need make ahead dinner recipes for busy evenings? This casserole shines! You can easily prepare it ahead of time – assemble the entire dish, cover it, and refrigerate it for up to 24 hours. When you're ready for dinner, just pop it in the oven. It's the ultimate meal prep solution for those hectic days.

4. Flavor Without the Sodium: I've used a blend of vibrant, sodium-free spices like chili powder, cumin, paprika, and coriander, along with No Salt Added black beans, Rotel, and fresh bell pepper. This ensures every bite is packed with that authentic Tex-Mex flavor you crave, without the hidden sodium often found in packaged sauces or mixes.

5. Family-Friendly & Adaptable: This is a healthy family dinner that even picky eaters will love. It's mild enough for most palates but can be easily spiced up with a touch more cayenne or a drizzle of your favorite low-sodium hot sauce.

The Secret to Low Sodium Flavor: Smart Ingredient Choices

The beauty of this low sodium chicken and corn recipe lies in its carefully selected components:

• No Salt Added Black Beans & Rotel: These are crucial for keeping the sodium count low while providing fiber, flavor, and texture. Always check your labels!

• Fresh Vegetables: Red bell pepper and frozen corn bring natural sweetness and crunch, along with essential vitamins.

• Sodium-Free Spices: Don't underestimate the power of a well-stocked spice rack! My blend provides all the warmth and zest of Southwest cuisine.

• Lightly Salted Tortilla Chips: A small amount of crushed chips on top adds that satisfying crunch without overwhelming the sodium content.

• Sour Cream & Cheese: These add a creamy, comforting element. I use just enough cheese to get that melty goodness without pushing the sodium too high.

Ready to Make My New Favorite Low Sodium Casserole?

Say goodbye to boring low sodium meals and hello to flavor-packed convenience! This Southwest Chicken Casserole is about to revolutionize your weeknights, making healthy eating both simple and enjoyable. It's more than just a recipe; it's a testament that low sodium cooking can be truly exciting.

This recipe serves 6 and has 200mg of sodium per serving

Ingredients

• 1 (15 ounce) can of No Salt Added black beans, drained and rinsed

• 2 cups frozen corn

• 1 (10 ounce) can of No Salt Added Rotel, drained

• 1 medium red bell pepper, small diced

• 1 tsp sodium free chili powder

• 1 tsp cumin

• 1/2 teaspoons dried cilantro

• 1/4 teaspoon paprika

• 1/4 teaspoon coriander

• 1/8 teaspoon cayenne (adjust as needed for your own personal heat preference)

• 16 oz cooked chicken, such as from a rotisserie chicken

• 1 cup sour cream

• 3 oz Mexican cheese blend, divided

• 2 oz crushed corn chips

Directions

1. Preheat and Prep: Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13 casserole dish.

2. Combine Wet Ingredients: In a small mixing bowl, combine the sour cream and 2 oz of the Mexican cheese blend.

3. Add Flavor: Stir in the chili powder, cumin, dried cilantro, paprika, coriander, and cayenne pepper (if using) into the sour cream mixture until well blended.

4. Mix it up: Add the black beans, frozen corn, drained Rotel, diced red bell pepper, and the cooked chicken to the casserole dish. Add the sour cream mix. Stir everything together until the chicken and vegetables are evenly coated in the sour cream mixture and spread it into an even layer.

5. Add the Topping: Sprinkle the remaining Mexican cheese blend evenly over the top of the casserole and top with the crushed tortilla chips.

6. Bake: Bake for 20 to 30 minutes, or until the casserole is hot and bubbly and the cheese is melted.

7. Serve with any of the usual taco toppings as desired.