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Taco Rice Casserole with tomatoes and cilantro on top.

Taco Rice Casserole

You are just 4 steps and mere minutes away from a big delicious pan of Chicken Taco Rice Casserole!
Servings: 12 servings
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 

  • 3 cups cooked shredded chicken. I prefer cooked shredded chicken thigh meat
  • 2 cups instant rice, such as Minute Rice (quick cooking rice, not long grain rice) uncooked
  • 2 cups grated cheddar cheese divided use
  • 2 cups your favorite salsa
  • 1 tsp. chipotle sauce or minced chipotles optional
  • 1 cup sour cream
  • 3 Tbs. your favorite taco seasoning
  • 15 oz. can pinto beans rinsed and drained
  • 1 cup frozen sweet corn thawed
  • Your favorite Mexican garnishes such as chopped cilantro, sour cream, diced tomatoes, etc

Instructions
 

  • Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick baking spray; reserve.
  • In a large mixing bowl, combine the chicken, rice, 1 1/2 cups grated cheese, salsa, chipotles, sour cream, taco seasoning, beans, and corn, stirring to combine.
  • Place this mixture into the prepared baking dish, gently spreading it out; sprinkle with remaining cheese.
  • Cover the casserole tightly with foil. Bake for 30 minutes on the center oven rack; remove the foil during the last 10 minutes of the baking time.
  • Serve casserole topped with your favorite garnishes. Enjoy!

Nutrition

Calories: 286kcalCarbohydrates: 25gProtein: 18gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 56mgSodium: 628mgPotassium: 371mgFiber: 4gSugar: 3gVitamin A: 624IUVitamin C: 3mgCalcium: 185mgIron: 2mg
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