Weekly Recipes

Southwest Chicken & Olive Casserole


Southwest Chicken and Olive Casserole

Southwest Chicken & Olive Casserole is a stick-to-your-ribs satisfying and very flavorful easy to make dish always popular with the whole family

Southwest Chicken and Olive Casserole is a very easy, very popular dish that I plan to make again and again. As a matter of fact, it freezes very well, so I’m planning to make a lot of it and pack it up into 1-2 serving containers to freeze. It just has a perfect balance of flavors and is really satisfying.

Personally, I try to keep carbs down and eat rice rarely and in small quantities. You don’t absolutely need the rice – this dish is good by itself. It also would make a fantastic sub if you just serve it on a French baguette or a hoagie roll.  How about trying it on cauliflower rice? This dish is also perfect over noodles. If you add beans (black beans or chili beans are good), you end up with Chicken and Olive Chili. Yum!

I generally like to get the Costco (Kirkland) chicken thighs that come frozen in sealed plastic packs. This recipe is very forgiving so you can guess at the amount of chicken to use. It’s generally 1.5 to 2 lbs.

All in all, I’m planning to make this and variations of this dish in large quantities so I can always have some in the freezer ready to serve in maybe 15 minutes. Hope you like it!


Southwest Chicken and Olive Casserole
Prep time
Cook time
Total time
Recipe type: Casserole
Cuisine: Southwestern
Serves: 4 servings
  • 2 tbsp olive oil
  • ¾ cup finely chopped onion, about 1 medium
  • 2 garlic cloves , finely sliced
  • 8 large boneless, skinless chicken thighs
  • 1 6 oz can tomato paste
  • 1 28 oz can diced or stewed tomatoes
  • 1 tbsp honey
  • 1 cup diced mild or medium green chiles
  • 1 tsp ground cumin
  • 1 15 oz can sliced black olives
  • 1½ cups shredded Monterey Jack cheese
  • rice , to serve
  1. Cut chicken thighs into strips about ½ inch thick and set aside. Set aside half the olives for garnish.
  2. Heat the oil in a large skillet over medium heat, add the onion and cook for a few minutes. Add the garlic and cook for 1 minute more. Remove the onion and garlic from the pan and set aside on a plate.
  3. Turn up the heat to medium-high, add the chicken and cook for about 3 minutes on each side until golden.
  4. Return the onion and garlic to the pan with the remaining ingredients and reduce heat to medium. Cover and cook for 15-20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened.
  5. Turn off stove, top with the shredded cheese and cover again. Let sit for several minutes to allow cheese to melt.
  6. Serve over rice and top with the remaining black olives that were set aside.

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