Chicken Taco Casserole

Chicken Taco Casserole is a hearty, cheesy dish packed with flavor and topped with melted cheese and sour cream. Easy to assemble and full of bold flavors, this casserole is a crowd-pleasing favorite.

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings: 6

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

2 - 5.4 oz pouches of taco rice
2 cups cooked and shredded chicken
15 oz can black beans drained and rinsed
14.5 oz can diced tomatoes drained
4 oz can diced green chilis drained
3 cups chicken broth
1 ½ cups shredded colby jack cheese
Sour cream to top

Equipment

Measuring cups
9x13 inch casserole dish
Silicone spoon
Large bowl (optional)

Method

Preheat the oven to 350 degrees.
In a large bowl, mix together the taco rice, shredded chicken, black beans, diced tomatoes, green chilis, and chicken broth. Pour into a 9x13 inch casserole dish. (you can mix everything right in the dish if you want)
Transfer the casserole dish to the oven and bake for 35 minutes.
Remove from the oven, top with cheese, and bake for 10 minutes.
Top with sour cream and whatever else you’d like to serve.

Notes

Storage

Store leftover Chicken Taco Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, adding a small splash of broth if the rice has thickened too much. You can also reheat a larger portion covered in the oven at 350 degrees until hot.