Chicken Taco Rice Casserole (Freezer Meal!)
Chicken Taco Rice Casserole is an easy and delicious weeknight meal that the whole family will love! Best yet, it can be made into a freezer meal for an even easier dinner!
Quick Look: Chicken Taco Rice Casserole
Ready In: 55 minutes
Serves: 4-6 servings
Calories: 540 calories
Main Ingredients: chicken breasts, Spinach rice, cheese, black beans
Why You'll Love It: this Chicken Taco Rice Casserole is so easy to make, a family favorite, and can be prepped ahead of time.
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I absolutely love freezer meals because they make busy weeknights so much easier. Typically we make the freezer meals that you put all of the ingredients in a freezer bag and then dump it all in a slow cooker, like my Meatball Tortellini Soup and Korean Beef Burrito Bowls.
This year, however, I decided to try some freezer casseroles - starting with this Chicken Taco Rice Bake! I also made my Turkey Enchilada Casserole and it worked great.
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Key Ingredients
Boneless Skinless Chicken Breasts - I love chicken breasts as an easy form of protein.
Zatarain's Spanish Rice - I love the extra flavor that the Spanish rice adds to this taco casserole. Prepare the rice according to package directions.
Salsa - I use mild salsa because I make this for my kids, but you can use medium or hot if you prefer.
Black Beans - drained and rinsed beans add texture, fiber, and flavor.
Corn - I use frozen corn but canned also works.
Please refer to the recipe card for the complete list of ingredients and amounts.
Substitutions and Variations
Use rotisserie chicken. I love making this dish using shredded rotisserie chicken (I buy it pre-shredded from Target!) to cut down on cooking time!
Use a different meat. You could use ground chicken, ground turkey, ground beef, or shredded pork instead of chicken breasts.
Make it vegetarian. To make it vegetarian, omit the chicken and add another can of black beans. You could also add a diced sweet potato to bulk it up.
Bulk up the veggies. You can certainly add more vegetables to this dish, if you'd like. Chopped bell peppers, diced zucchini, diced onion, and chopped carrots are all great options.
How to Make Chicken Taco Rice Casserole
Photo 1. Cook the chicken. The chicken is cut into small bite-sized pieces, and then sauteed in olive oil until cooked through.
Photo 2. Add the taco seasoning, black beans, corn, and salsa.
Photo 3. Add the cooked Spanish rice.
Photo 4. Mix to combine completely.
Photo 5. Add 1 ½ cups of shredded cheese.
Photo 6. Stir to combine.
Photo 7. Transfer the mixture to a baking dish.
Photo 8. Top with remaining cheese and bake at 375 for 20-25 minutes.
Expert Tips
Freezer Meal - To make this a freezer meal, you simply prepare the entire thing up until baking it. After assembling, cover tightly with plastic wrap and then with aluminum foil and label.
You can bake the casserole frozen or thawed. When baking it from frozen, it will take longer, about 60-70 minutes. I recommend thawing first.
Storage - store leftovers in an airtight container in the refrigerator for 3-4 days.
Serving Suggestions - this Chicken Taco Rice Casserole is a meal in itself but you could serve a salad with it like my Southwest Salad (without the shrimp) or tortilla chips.
Chicken Taco Rice Casserole Recipe FAQs
Yes! Leftover shredded chicken or rotisserie chicken work really well in this recipe. Obviously just skip the step of cooking the chicken.
You can add more vegetables like sautéed bell pepper, steamed spinach, or some chopped up and sautéed mushrooms.
You can assemble this entire casserole ahead of time, cover and refrigerate, and then bake when you are ready. I would add 5-10 minutes to the baking time.
Other Taco Inspired Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Chicken Taco Rice Casserole
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!
Would boneless skinless thighs work okay in this recipe, or would it make it greasy.
I think they would work fine! Just use boneless and skinless.
Quick to make and really good!