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chicken taco rice casserole

One Pan Chicken Taco Rice Casserole (Gluten free)

Kayla Cappiello
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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, lunch
Cuisine American, Mexican
Servings 4 servings
Calories 289 kcal

Ingredients
  

  • 2 cups shredded chicken bought or homemade
  • 2 cups Any rice or microwavable or frozen
  • 1 jar chunky salsa or pico de gallo
  • 1 cup low fat shredded cheddar cheese or dairy free
  • 2-3 tbsp chipotle sauce
  • 1/2 cup lettuce shredded
  • 1/4 cup low fat sour cream or dairy free

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Make the rice according to package directions.
  • In a baking dish, combine cooked rice, shredded chicken, and chunky salsa or pico de gallo.
  • Sprinkle the top of the mixture evenly with dairy-free shredded cheese.
  • Bake uncovered for 30 minutes at 350°F (175°C).
  • Remove the casserole from the oven and drizzle with chipotle sauce to your desired level of spiciness.
  • Let cool slightly before serving.
  • Sprinkle with chopped lettuce for added freshness.
  • Dollop with dairy-free sour cream for a touch of creaminess.

Notes

  • 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.

Nutrition

Calories: 289kcalCarbohydrates: 24gProtein: 27gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 63mgSodium: 241mgPotassium: 250mgFiber: 0.4gSugar: 0.4gVitamin A: 181IUVitamin C: 0.4mgCalcium: 155mgIron: 1mg
Keyword gluten free, nut free
Tried this recipe?Let me know how it was!