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Chicken Taco Rice Casserole

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Chicken Taco Rice Casserole is a hearty, one-pan comfort dish that combines tender chicken, seasoned rice, beans, corn, and melty cheese for a flavorful, family-friendly meal. It’s the perfect way to enjoy taco night in a casserole form that’s easy to prepare, customize, and reheat.

Ingredients

  • 2 cups cooked chicken breast, shredded or cubed
  • 3 cups cooked rice (white or brown)
  • 1 Tbsp olive oil or butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
  • ½ cup salsa or enchilada sauce
  • 2 cups shredded cheddar or Mexican blend cheese
  • Fresh cilantro or green onions, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in cooked chicken, taco seasoning, black beans, corn, diced tomatoes with chilies, and salsa or enchilada sauce. Mix well.
  5. Add cooked rice to the skillet and stir until everything is evenly coated and combined.
  6. Transfer mixture to the prepared baking dish and spread evenly.
  7. Sprinkle shredded cheese over the top.
  8. Bake for 20–25 minutes, or until cheese is melted and bubbly.
  9. Remove from the oven and let rest for 5 minutes before serving. Garnish with cilantro or green onions if desired.

Notes

  • Use rotisserie chicken for a quick and easy shortcut.
  • Add extra salsa or enchilada sauce if you prefer a saucier casserole.
  • For more spice, use hot taco seasoning or add jalapeños.
  • This casserole is freezer-friendly — perfect for make-ahead dinners.

Nutrition

Find it online: https://thefamilycooking.com/chicken-taco-rice-casserole/