Chicken Taco Casserole

A delicious and easy weeknight dinner requires a handful of ingredients, a couple of simple steps, and a hungry crowd to gobble everything up. When we’re short on time but want to put a meal on the table that is colorful and hearty, then we look to recipes like this one: our cheesy chicken taco casserole. A few ingredients, a little slicing and dicing, and a few minutes in the oven are all we need to put out a meal that is sure to satisfy our hungry crowd. Take a look at what we do.

We like to change up our usual taco routine with this casserole version of one of our family’s favorite meals

1-1 ½ pounds boneless skinless chicken breast, cubed
1 (1.2 oz) package taco seasoning
1 medium yellow onion, diced
2 cups cooked rice
2 bell peppers, any color, diced
2 (10 oz) cans diced tomatoes with green chilis
1 (15 oz) can corn, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 cups Mexican cheese blend
¾ cup water
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Preheat oven to 375°F. Coat a 9×13-inch baking dish with cooking spray and set aside.
In a large pan on medium-high heat, add 1 tablespoon olive oil and diced chicken, season with salt and pepper, and sauté until just cooked through. Transfer to plate.
In same pan, add 1 tablespoon olive oil and sauté bell peppers and onion until onions are just golden and peppers are softened. Return chicken to pan and add taco seasoning and add ¾ cup water. Bring to a simmer.
Add diced tomatoes and cooked rice to prepared baking dish, toss in corn and beans. Top with cooked chicken and pepper mixture, spreading evenly around dish.
Generously top with cheese and place in oven to bake for 15-20 minutes, until cheese is melted and just golden brown. Switch to broil setting for crisper cheese, if desired.
Remove from oven and cool slightly, 5 minutes, before serving.

Recipe adapted from Suburban Simplicity

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