Easy Cheesy Chicken Taco Casserole
Easy Cheesy Chicken Taco Casserole is a hearty baked dinner made with taco rice, shredded chicken, black beans, tomatoes, green chilis, broth, and plenty of melted Colby jack. It’s worth making because everything bakes together in one dish, the rice soaks up all that taco flavor, and you get a filling family dinner with only about 10 minutes of prep. Use rotisserie chicken if you want to make life easier, which frankly is the whole point of casserole season.
Before You Get Started
Use the taco rice straight from the packets. You do not need to cook it first. The rice cooks in the oven with the chicken broth and takes on all the flavor from the chicken, beans, tomatoes, and green chilis.
Drain the black beans, diced tomatoes, and green chilis before adding them. Too much extra liquid can make the casserole soupy instead of creamy and scoopable.
You can mix everything in a large bowl first, or mix it directly in the baking dish to save yourself one dish. Both work, and your sink will appreciate the second option.
What You Need To Make Chicken Taco Casserole
All exact amounts are listed in the recipe card below. Here’s what you’ll be working with:
- Taco rice packets for the seasoned rice base. Use the rice dry, right from the pouch.
- Cooked shredded chicken to make the casserole hearty and filling. Rotisserie chicken works great here.
- Black beans for extra protein and texture.
- Diced tomatoes to add moisture and a little acidity.
- Diced green chilis for mild heat and extra flavor.
- Chicken broth to cook the rice and bring the casserole together.
- Shredded Colby jack cheese for the melty topping.
- Sour cream for serving on top.
You’ll also need measuring cups, a 9×13 inch casserole dish, a silicone spoon, and a large bowl if you prefer to mix everything before adding it to the dish.
How To Make Chicken Taco Casserole
Preheat the oven to 350 degrees.
Add the taco rice, shredded chicken, black beans, diced tomatoes, green chilis, and chicken broth to a large bowl or directly to the casserole dish.
Stir until everything is evenly combined.
Pour the mixture into a 9×13 inch casserole dish if you mixed it in a bowl. Bake for 35 minutes.
💡 Tip: If the rice still looks a little loose when it comes out of the oven, let the casserole rest for a few minutes before serving. The rice will continue to absorb some of the liquid as it sits.
Remove the casserole from the oven and sprinkle the shredded Colby jack cheese evenly over the top.
Return the casserole to the oven and bake for 10 more minutes, or until the cheese is melted and the rice is tender.
Let the casserole sit for 5 minutes before serving.
Top with sour cream and any extra toppings you like.
Commonly Asked Questions
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut for this recipe. Just shred it and add it straight to the casserole with the rice, beans, tomatoes, green chilis, and broth.
Do I cook the taco rice before adding it?
No. Add the taco rice dry from the packets. It cooks in the oven with the chicken broth and absorbs the flavor as the casserole bakes.
Can I use a different kind of cheese?
Yes. Colby jack melts really well, but cheddar, Monterey jack, pepper jack, or a Mexican cheese blend would all work. Pepper jack is a good choice if you want more heat.
What toppings go well with Chicken Taco Casserole?
Sour cream is the easiest topping, but you can also add sliced green onions, chopped cilantro, diced avocado, jalapeños, salsa, crushed tortilla chips, or a squeeze of lime.
Can I make this casserole spicier?
Yes. Use hot diced green chilis, pepper jack cheese, or stir in a little taco seasoning, chili powder, or diced jalapeño. You can also serve it with hot sauce on top so everyone can control the heat themselves.
Can I add corn?
Yes. A drained can of corn or about 1 cup of frozen corn works well. Stir it in with the chicken and beans before baking.
Chicken Taco Casserole
Equipment
- Measuring cups
- 9×13 inch casserole dish
- Silicone spoon
- Large bowl (optional)
Ingredients
- 2 – 5.4 oz pouches of taco rice
- 2 cups cooked and shredded chicken
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes drained
- 4 oz can diced green chilis drained
- 3 cups chicken broth
- 1 ½ cups shredded colby jack cheese
- Sour cream to top
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the taco rice, shredded chicken, black beans, diced tomatoes, green chilis, and chicken broth. Pour into a 9×13 inch casserole dish. (you can mix everything right in the dish if you want)
- Transfer the casserole dish to the oven and bake for 35 minutes.
- Remove from the oven, top with cheese, and bake for 10 minutes.
- Top with sour cream and whatever else you’d like to serve.