Chicken Taco Rice Casserole
This chicken taco rice casserole is a hearty and flavorful bake that is made with rice, peppers, onions, corn, black beans, taco sauce and shredded chicken. This chicken taco rice casserole recipe is packed with veggies and protein, making it a healthy and satisfying meal for the whole family.
This casserole is also incredibly easy to make. It can be assembled in under 30 minutes and baked in the oven while you take care of other things. This makes it a perfect option for busy weeknights.
Ingredients
- 2 cups Spanish rice (or white rice) frozen or cooked al dente. Do not add raw rice.
- 1 cup corn
- 1 cup black beans
- 1 bell pepper diced (option to saute slightly beforehand to cut down on bake time)
- 1 onion chopped (option to saute slightly beforehand to cut down on bake time)
- 2 cups taco sauce
- 1 chicken breast shredded
- 1 cup shredded cheddar or dairy free alternative
- 3 tablespoons Sour Cream or dairy free alternative
- 1/2 cup lettuce shredded
- 3 tablespoons green onions/chives chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish, combine the rice, corn, black beans, bell pepper, onion, taco sauce, and shredded chicken. Mix well.
- Top with shredded cheese.
- Bake for 20-25 minutes, or until the casserole is heated through and bubbly.
- Remove from oven and let cool slightly before serving.
- Top with lactose-free sour cream, shredded lettuce, and chopped green onions/chives.