Chicken Taco Casserole with Rice

Chicken Taco Casserole with Rice

Ingredients:

• 4 cups shredded chicken (such as breasts)
• 1 can (15-18 oz) black beans
• 1 red bell pepper
• 1 green pepper
• 1 cup frozen corn
• 1 cup sour cream
• 2 cups salsa of choice
• 2 tablespoons taco seasoning
• 2 cups cooked rice of choice
• 1 1/2 cups shredded cheese
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups crushed tortilla chips

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).
• Grease a 9×13-inch baking dish with non-stick cooking spray or butter.

1. Prepare the Ingredients:

• Shred the cooked chicken and set it aside.
• Rinse and drain the black beans.
• Dice the red and green bell peppers.

1. Mix the Casserole:

• In a large mixing bowl, combine the shredded chicken, black beans, diced bell peppers, frozen corn, sour cream, salsa, taco seasoning, cooked rice, shredded cheese, salt, and pepper. Mix until well combined.

1. Assemble the Casserole:

• Transfer the mixture into the prepared baking dish, spreading it out evenly.
• Sprinkle the crushed tortilla chips over the top of the casserole, creating a crunchy crust.

1. Bake the Casserole:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly.
• Remove the foil and bake for an additional 5-10 minutes, or until the tortilla chips are golden brown and crispy.

1. Garnish and Serve:

• Remove the casserole from the oven and let it cool for a few minutes.
• Garnish with shredded lettuce, diced tomatoes, and extra salsa, if desired.
• Serve hot and enjoy the delicious flavors of this Chicken Taco Casserole with Rice!

Cook Notes and Variations:

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