One Pan Chicken Taco Rice Casserole (Gluten free)

To me, mexican food is the easiest to make gluten free and nut free! Which means, its SUPER easy to make allergy friendly. This chicken taco rice casserole is an easy gluten free meal. It is also a nut free recipe.

After going gluten free I just swapped all the flour tortillas in my mexican recipes out for corn tortillas. The recipes were able to be easily adjusted and still taste super delicious and authentic!

I love this easy weeknight dinner because it takes less than 30 minutes to make and the whole thing cooks up in just ONE PAN!

If you love a one pan meal like I do, you’ll also love this easy unstuffed pepper skillet and this one pan chicken teriyaki!

why you’ll love this allergy friendly recipe

• This Chicken Taco Rice Casserole SOOOO incredibly easy to make! It requires minimal ingredients – pre-cooked chicken, cooked rice, salsa, cheese, and chipotle sauce. Doesn’t get any easier than that.
• I love saving time by buying pre-chopped veggies or frozen chopped veggies. 
• To save even MORE time I always use microwavable rice or frozen rice. 
• You can whip up this casserole in 30 minutes or less. I hate spending 2 hours making dinner when I’m exhausted after work. This dinner is a lifesaver on busy weeknights. 
• The entire recipe utilizes just one pan. Literally ONE pan! I cook everything in the same skillet, minimizing cleanup. Ideal for a weeknight dinner.
• The recipe is easily scalable. When I want extras for lunch the next day I aimply double the ingredients for another quick and delicious meal later.

ingredients & substitutions

Chicken: I like to use leftover chicken, shredded chicken I made in the crock pot or a shredded rotisserie chicken for this chicken taco rice casserole! If you don’t have time so slow cook and shred chicken you can also use ground chicken, ground beef or ground turkey. Just sauté it in the same pan to save time doing dishes! You can also use chicken thighs, I just prefer the leanness of the skinless chicken breasts personally.

Rice: Any kind of cooked rice works. Leftover rice is perfect and honestly, its easiest if you ask me. You can use brown rice, cauliflower rice, regular white rice, long grain, instant rice or standard uncooked rice. If cooking the rice on the stovetop, use chicken broth or beef broth instead of water for extra flavor. You can use microwavable rice or frozen rice too! I like those the best because it saves SO MUCH time. No rice? Use quinoa instead!

Salsa: Any flavor salsa works. I prefer the chunky kind! You can also use a can of diced tomatoes or fresh tomatoes diced with taco seasoning or chopped peppers and onions. If I use a can of diced tomatoes I also like to add green chilies, chili powder, garlic powder, sea salt, and lime juice.

Cheese:  Shredded cheddar cheese is my go to. Make it dairy-free with your favorite vegan cheese or skip it entirely.

Chipotle sauce: Not a fan of chipotle? Add a dollop of sour cream, a dollop of guacamole or extra salsa.

directions

Step 1

Prepare the rice: Cook your preferred rice according to the package instructions. You can use pre-cooked microwavable rice or frozen rice for convenience.

Step 2

Combine ingredients: In a large oven-safe skillet or baking dish, combine the cooked rice, shredded chicken, and your favorite jar of chunky salsa or pico de gallo.

Step 3

Add cheese: Sprinkle the top of the mixture with your choice of 1 cup shredded cheese (dairy-free or low-fat works great!).

Step 4

Bake the casserole: Place the skillet in the preheated oven and bake for 30 minutes.

Step 5

Garnish and serve: Remove the chicken taco rice casserole from the oven. Drizzle with 2-3 tablespoons of chipotle sauce for a smoky kick (optional). Top with your favorite garnishes like chopped lettuce and dairy-free sour cream, if desired. Enjoy!

expert tips & tricks

• Honestly I add in different veggies and beans every time I make this chicken taco casserole recipe to keep it feeling fresh and unique. You can add any of your favorite toppings such as black beans, fresh cilantro, green chiles, pinto beans, bell peppers, or green onion
• Switch it up and add extra flavor by using cilantro lime rice or spanish rice. I LOVE yellow rice in a mexican casserole like this. 
• If you love an easy meal like this but you want to set it and forget it you can also make it in a slow cooker! Cooking time will vary but the slow cooker makes it an easy weeknight meal especially if you are not home all day. I also have baked this in a casserole dish in the oven. 
• For a fun crunch on top of the chicken taco rice casserole my husband and I like to crumble crunchy tortilla chips before serving.

serving, storing and meal prepping

I truely find this chicken taco bake is delicious on its own, but you can serve it with a side of tortilla chips, guacamole, or a simple green salad. 

Leftovers of the chicken taco rice casserole store great! Let the casserole cool completely, then place it in an airtight container or covered with aluminum foil in the fridge for up to 3-5 days. I love bringing it with me to work for an easy hot lunch.

For longer storage, I also freeze the casserole in individual containers for up to 3 months. 

Reheat leftovers of the chicken taco rice casserole in the microwave until warmed through, or thaw frozen portions in the fridge overnight and bake in a preheated oven at 350°F (175°C) until heated through. 

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

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