Chicken Taco Rice Casserole
An easy and delicious weeknight meal that can also be made into a freezer meal!
Servings: 4 servings
Calories: 543kcal
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: 543kcal | Carbohydrates: 25g | Protein: 44g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 139mg | Sodium: 1082mg | Potassium: 907mg | Fiber: 3g | Sugar: 3g | Vitamin A: 807IU | Vitamin C: 9mg | Calcium: 490mg | Iron: 2mg