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.
- 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)
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.
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.
Calories: 340kcalCarbohydrates: 33gProtein: 14gFat: 18gSaturated Fat: 8gCholesterol: 43mgSodium: 802mgPotassium: 382mgFiber: 4gSugar: 6gVitamin A: 944IUVitamin C: 13mgCalcium: 264mgIron: 3mg