Chicken Taco Casserole Recipe
This easy cheesy chicken and rice casserole is positively packed with flavor for a delicious meal the entire family can enjoy. Keep it on constant rotation for meal prep.
Servings: 6 Servings
Calories: 572kcal
Equipment
Ingredients
- 1 small 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
- 1/2 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
*If you prefer soft onion, sauté the onion for 5-8 minutes before adding it to the casserole dish.
**If you’re using iodized salt (table salt), use ½ teaspoon.
Nutrition
Serving: 1Serving (of 6) | Calories: 572kcal | Carbohydrates: 43g | Protein: 38g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 129mg | Sodium: 1024mg | Fiber: 8g | Sugar: 5g