Mix And Bake Chicken Taco Casserole

A simple and delicious chicken taco casserole that is perfect for weeknight dinners. Just mix, bake, eat, and finish with all your favorite taco toppings.

By @halfbakedharvest

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound boneless chicken tenders/strips
• 0.25 cup taco seasoning
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1 cup dry rice
• 1 piece yellow onion, chopped
• 2 pieces poblano peppers, chopped
• 1 cup fresh or frozen corn
• 10 ounce Rotel tomatoes
• 1 cup black beans
• 1.5 cups shredded Mexican cheese
• 1 to taste plain Greek yogurt
• 1 to taste shredded lettuce/green onion/cilantro
• 1 to taste cubed or sliced avocado
• 1 to taste tortilla strips

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Season the chicken tenders/strips with the taco seasoning.
3. Heat the olive oil and butter in a large skillet over medium heat.
4. Add the seasoned chicken to the skillet and cook until browned on all sides.
5. Add the dry rice, chopped onion, chopped poblano peppers, corn, Rotel tomatoes, and black beans to the skillet. Stir to combine.
6. Transfer the mixture to a baking dish and top with the shredded Mexican cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Serve the casserole with plain Greek yogurt, shredded lettuce/green onion/cilantro, cubed or sliced avocado, and tortilla strips.