This easy Chicken Taco Casserole recipe features fresh veggies, beans, rice, salsa, cheese, and seasonings for a delicious way to enjoy taco night! Because this is a simple dump-and-go casserole recipe, preparing it couldn’t be any easier!
Taco night just got substantially easier with this simple dump-and-go chicken taco casserole!
We simply stir up all of the ingredients in a casserole dish and bake it until the cheese has reached golden brown perfection. No cooking or sautéing of any kind is needed!
The end result is a cheesy chicken and rice casserole dream boat that is positively packed with a party of flavors. The whole family is guaranteed to love it!
In addition to its amazing flavor and ease of preparation, one of my favorite parts about this easy recipe is that it is simple to customize. Simply swap out the chicken for your favorite protein, use your favorite beans or omit them, toss in more fresh vegetables, and mix up the cheese and seasonings to your heart’s delight.
Let’s discuss the simple ingredients for this easy chicken taco casserole recipe.
Ingredients for Chicken Taco Casserole:
Boneless Skinless Chicken Thighs: The star of the show! Boneless chicken thighs get chopped into bite-sized pieces for tender deliciousness and protein content. Ground chicken works too.
Vegetables: Onion, green or red bell pepper, and fresh garlic add fresh flavor.
Chili Powder: A very typical seasoning used in tacos, we add chili powder to bring a big boost of taco flavor. You can also use taco seasoning mix instead of chili powder.
Chicken Broth: We need liquid in order to cook the white rice, and chicken broth is perfect for the job. It adds flavor while providing adequate moisture.
Salsa: Choose your favorite homemade or store-bought salsa. I like using a mild or medium tomato salsa, but green salsa works too.
Uncooked White Rice: Dry white rice goes in uncooked, absorbing liquid and softening up during the baking process. Don’t replace it with brown rice, as brown rice takes much longer to cook.
Canned Green Chiles: Brings a boost of chili pepper flavor. If you prefer mild food, make sure your canned chiles specify that they are mild (versus medium or hot).
Black Beans: Bring delicious bean glory to the meal! They also add fiber and extra protein. Swap them for any kind of beans such as pinto beans or chickpeas.
Cheese: I like using colby jack cheese, but any kind of melting cheese works. Cheddar cheese, pepper jack cheese, Monterey jack cheese, and mozzarella cheese are all good options. Increase or decrease the amount of shredded cheese based on your personal preference and dietary needs.
Sea Salt: Add salt to taste.
Toppings For Serving:
Pick your favorite taco fixings for serving on top of the casserole. Sour cream, green onions, fresh tomatoes, avocado, pico de gallo, and hot sauce are all amazing options. Corn tortilla chips are great for scooping the casserole like a delicious dip sort of situation.
Recipe Customizations:
- Use any kind of ground meat instead of chicken, such as ground beef or ground turkey.
- Swap chicken thighs for chicken breasts.
- If you have leftover rotisserie chicken, feel free to use it instead of raw chicken. If you use pre-cooked chicken, use 3 to 4 cups worth, or the amount that you prefer.
- Add a small can of drained black olives to the chicken mixture if you’d like.
Now that we’ve covered the basic ingredients, let’s make this cheesy taco casserole recipe!
How to Make Chicken Taco Casserole:
Preheat the oven to 375 degrees Fahrenheit and spray a large 13 x 9 casserole dish with cooking spray.
Chop the chicken and vegetables into bite sized pieces. Toss all of the ingredients into the prepared casserole dish except for half of the cheese.
Give everything a big stir to ensure the ingredients are well distributed throughout the casserole. The quality of stirring is important here, because we need an even distribution of the rice in order for the liquid to be properly absorbed. So be sure to give it a very thorough stir.
Cover the casserole dish with aluminum foil and bake on the center rack of the preheated oven for 45 minutes.
Remove the casserole dish from the oven and remove the foil. Sprinkle the remaining cheese on top (about 1.5 cups) then place the baking dish back in the oven. Broil on high for 5 minutes, or until the cheese is golden brown and melted.
Serve scoops of chicken and rice taco casserole in big bowls with your favorite toppings.
Storage Options:
- Refrigerator: Cover the baking dish with plastic wrap (or the aluminum foil used to bake) and refrigerate for up to 5 days. Or, store in an airtight container for up to 10 days.
- Freezer: Freeze leftovers (or the entire casserole) in a freezer safe container for up to 2 months.
Reheating Options:
If you need to reheat the whole casserole, reheat it in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, or until it is piping hot in the middle. If you’d like, you can cover the casserole with foil to protect the cheese from browning up too much.
The next time you’re looking for a cozy dinner recipe that is low on prep, big on flavor, and huge on satisfaction, whip up this easy casserole recipe! Make this taco chicken casserole for meal prep to enjoy throughout the week, or whip it up at a moment’s notice.
If you love baking casseroles, also try some of my personal favorites.
More Casserole Recipes:
- Tuna Rice Casserole
- Ground Turkey Taco Casserole
- Sweet Potato and Ground Beef Casserole
- Tuna Noodle Casserole
- Wild Rice Chicken Casserole
- Ground Beef Enchilada Casserole with Corn Tortillas
Enjoy your taco night casserole!
Chicken Taco Casserole Recipe
Equipment
Ingredients
- 1 yellow onion diced
- 1 lb boneless skinless chicken thighs chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 3 Tbsp chili powder
- 2 cups chicken broth
- 1 cup salsa
- ⅔ cup uncooked white rice (dry white rice)
- 1 (15-oz) can black beans drained
- 1 (7-oz) can green chilis undrained
- 1 tsp sea salt to taste*
- 3 cups grated colby jack cheese
For Serving:
- Tomatoes
- Olives
- Avocado
- Sour Cream
- Salsa
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a large 13 x 9 casserole dish with cooking spray.
- Chop the chicken and vegetables into bite sized pieces. Toss all of the ingredients into the casserole dish except for half of the grated cheese. Give everything a big stir to ensure the ingredients are well distributed throughout the casserole. The quality of stirring is important here, because we need an even distribution of the rice in order for the liquid to be properly absorbed. So be sure to give it a very thorough stir.
- Cover the casserole dish with aluminum foil and bake on the center rack of the preheated oven for 45 minutes.
- Remove the casserole dish from the oven and remove the foil. Sprinkle the remaining grated cheese on top (about 1.5 cups) then place the baking dish back in the oven. Broil on high for 5 minutes, or until the cheese is golden brown and melted.
Notes
Nutrition
Frequently Asked Questions:
Why is my casserole soupy?
If your casserole looks overly liquidy at the end of the baking process, give it a big stir and bake it longer. The most likely cause is that the rice didn’t get stirred well enough so certain areas of the casserole are more rice-heavy than others.
Can I use brown rice instead of white rice?
The recipe as written cannot be successfully made by swapping brown rice for white rice without making changes.
If you want to use brown rice, my recommendation is to cook ⅔ cup ahead of time, and reduce the amount of chicken broth to ½ cup. You can also reduce the baking time to 35-40 minutes if you take this approach, as the rice won’t need any cooking time.
Can I make this ahead of time and freeze it?
Yes! This recipe freezes well. I recommend preparing the whole recipe, then freezing it for up to 2 months covered with an airtight lid.
Can the casserole be made ahead of time?
Yes! You can prepare the recipe and store the casserole dish in the refrigerator to cook the next day.
Is there a low carb option?
For a low-carb Mexican chicken casserole, omit the rice and add 3 to 4 cups of cauliflower rice. Reduce the amount of chicken stock to 1/2 cup.
