Tex Mex Chicken Casserole
User Reviews
5
8 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12
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Course
Main Course, Lunch
Tex Mex Chicken Casserole
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 cups chicken cooked (rotisserie or Instant Pot chicken both work well, shredded
- 1-2 tbsp taco seasoning
- 2 cups white rice I prefer Basmati, cooked
- 1/4 cup green chiles diced, roasted
- 1 cup sour cream
- 1 diced tomatoes with green chilies canned, brand: ROTEL
- 2 teaspoons cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 cups corn fresh, canned, or frozen [thaw first] all work well
- 15 oz black beans drained and rinsed, canned
- 2 cups Monterrey Jack cheese or cheddar cheese shredded
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
- In a separate large mixing bowl, combine the cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans. Mix to combine.
- Spray a 9x13 casserole dish with nonstick spray.
- Layer half of the rice mixture, spreading evenly.
- Layer all of the chicken on top of the rice mixture, spreading evenly.
- Layer the remaining rice mixture on top of the chicken, spreading evenly.
- Top with your shredded cheese.
- Bake in the oven for 20 minutes. If the cheese starts to brown too early, cover with foil.
Notes
- If you'd like to cook your chicken with the taco seasoning, I recommend cooking it in the Instant Pot. It cooks quickly, evenly, and will stay moist.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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