Go Back
chicken taco casserole on a white plate with a dollop of sour cream on top.
Print

Chicken Taco Casserole

Chicken Taco Casserole is a hearty, cheesy dish packed with flavor and topped with melted cheese and sour cream. Easy to assemble and full of bold flavors, this casserole is a crowd-pleasing favorite.
Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Equipment

  • Measuring cups
  • 9x13 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 9x13 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.

Notes

Storage

Store leftover Chicken Taco Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, adding a small splash of broth if the rice has thickened too much. You can also reheat a larger portion covered in the oven at 350 degrees until hot.