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Chicken Taco Rice Casserole
An easy and delicious weeknight meal that can also be made into a freezer meal!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
4
servings
Calories:
543
kcal
Author:
Taylor Ellingson
Ingredients
2
tablespoon
olive oil
1
lb
boneless skinless chicken breasts
cut into bite-sized pieces
1
packet taco seasoning
1
15 ounce
can black beans
drained and rinsed
2
cups
frozen corn
1
cup
salsa
1
7.4 ounce
package Zatarain's Spanish Rice
prepared according to package
2 ½
cups
shredded Mexican cheese
diced avocado, diced green onions, salsa, sour cream
for topping
Instructions
Grease 9x9" baking dish. Preheat oven to 375 degrees F.
In a large skillet, heat olive oil over medium-high heat.
Add the chicken pieces and cook until cooked through, about 8-10 minutes.
Add the taco seasoning, black beans, corn, and salsa, and stir well to combine.
Add in cooked Spanish rice and 1 cup of cheese, and stir well to combine.
Transfer to prepared baking dish and top with remaining 1 ½ cups of cheese.
Bake in preheated oven for 20-25 minutes, until cheese is melted.
Serve topped with avocado. Other topping options: diced green onions, salsa, sour cream.
Enjoy!
Notes
This recipe can easily be made ahead of time and frozen. Bake at 375 degrees thawed for 30-35 minutes or frozen for 60-70 minutes.
Nutrition
Calories:
543
kcal
|
Carbohydrates:
25
g
|
Protein:
44
g
|
Fat:
31
g
|
Saturated Fat:
14
g
|
Cholesterol:
139
mg
|
Sodium:
1082
mg
|
Potassium:
907
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
807
IU
|
Vitamin C:
9
mg
|
Calcium:
490
mg
|
Iron:
2
mg