This Chicken Taco Casserole is loaded with taco flavors then topped with tortilla chips and cheese. I serve mine with fresh cilantro and sour cream then serve.
Y'all know how much I love tacos. We serve some form of tacos just about once a week. The entire family loves it which is a win for me. This Chicken Taco Casserole is loaded with flavor and made with chicken, corn, Rotel tomaotes, and rice.
Before you prepare this recipe make sure you have some cooked chicken for the casserole. You can diced and cook some in a pan or use my simple recipe for all-purpose slow cooker chicken. Once cooked shred and add to the recipe.
How to make Chicken Taco Casserole:
Step one: Get strarted by preheating oven to 350 degress F. Prepare a casserole dish with non-stick cooking spray and set aside.
Step two: In a mixing bowl stir together cooked chicken, uncooked rice, diced tomatoes, cream of chicken soup, corn, rotel, 1 cup of shredded cheese, and taco seasoning.
- Tip: I mix the ingredients in a mixing bowl instead of the casserole dish. This will help from getting food all over the casserole dish that will burn when cooking.
Step three: Pour your mix into your prepared casserole dish and cover with foil. Bake for 55-60 minutes or until rice is tender and cooked.
Step four: Remove casserole and top with crushed tortilla chips and remaining 1 cup of cheese. Bake for an additional 10-15 minutes or until cheese is melted.
- Optional for serving: I topped mine with cilantro for garnish.
Taco Recipes:
Want even more yummy taco recipes? Try these next.
- Taco Roll-Up: This recipe is one I have made for years for my kids and I LOVE them.
- Oven-Baked Beef Tacos: These baked tacos are the best way to make tacos! If you are a taco fan then make sure to check these out.
- Chicken Taco Pinwheels: These pinwheels are the perfect party appetizer. They go so quickly at any party I serve them at.
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Chicken Taco Casserole
Ingredients
- 2 cups diced chicken (cooked)
- ½ cup instant rice (uncooked)
- 14.5 oz diced tomatoes (drained)
- 10.5 oz cream of chicken soup (1 can)
- 15 oz can corn (drained)
- 10 oz Rotel (drained)
- 2 cup cheddar cheese (shredded)
- 1 oz taco seasoning
- 1 cup tortilla chips (crushed)
Instructions
- Preheat oven to 350 degress F. Prepare a casserole dish with non-stick cooking spray and set aside.
- In a mixing bowl stir together cooked chicken, uncooked rice, diced tomatoes, cream of chicken soup, corn, rotel, 1 cup of shredded cheese, and taco seasoning.
- Pour your mix into your prepared casserole dish and cover with foil. Bake for 55-60 minutes or until rice is tender and cooked.
- Remove casserole and top with crushed tortilla chips and remaining 1 cup of cheese. Bake for an additional 10-15 minutes or until cheese is melted. Optional: I topped mine with cilantro for garnish.
Notes
Nutrition
Can you freeze the chicken taco casserole?
You sure can. I would just recommend making sure it is fully cooled before transferring to a freezer safe container.