Description
A simple yet delightful chicken taco casserole recipe that embodies warmth and flavor, perfect for any family gathering.
Ingredients
Scale
- 1 lb boneless chicken tenders/strips
- ¼ cup taco seasoning
- 2 tbsp olive oil
- 2 tbsp salted butter
- 1 cup dry rice
- 1 yellow onion, chopped
- 2 poblano peppers, chopped
- 1 cup fresh or frozen corn
- 1 can Rotel tomatoes (10 oz)
- 1 cup black beans
- 1 ½ cup shredded Mexican cheese
- Plain Greek yogurt
- Shredded lettuce, green onion, and/or cilantro
- Cubed or sliced avocado
- Tortilla strips
Instructions
- Preheat your oven to 450°F.
- In a 9×13 inch baking dish, toss the chicken tenders with taco seasoning, olive oil, and butter. Bake for 15 minutes until fully cooked.
- Reduce oven temperature to 400°F. Shred the cooked chicken in the casserole dish.
- Add dry rice, chopped onion, poblano peppers, corn, Rotel tomatoes, and black beans. Pour 1 ½ cups of water and mix well. Top with shredded Mexican cheese.
- Cover with a lid or foil and bake at 400°F for 25 minutes.
- Remove cover and bake for an additional 10 minutes to brown the cheese and evaporate moisture. If rice is still hard, add an additional 1/3 cup water and bake for another 10 minutes.
- Serve hot, topped with Greek yogurt, lettuce, green onions, cilantro, avocado, and tortilla strips.
Notes
Let casserole rest for 5 minutes before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg