Chicken Taco Casserole

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.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American, Mexican

Keyword: Chicken Taco Casserole

Servings: servings

Author: Jennie Duncan

Ingredients

2 cups diced chicken (cooked)
1/2 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

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.

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.

Optional for serving: I topped mine with cilantro for garnish.

Nutrition