Easy Chicken Taco Casserole

[Sweet Basil]

If you need a tasty dinner, be sure to try this cheesy Chicken Taco Casserole. We love family-friendly, easy, comfort food recipes that are a simple addition to our weeknight dinner rotation.

Ingredients For Chicken Taco Casserole​

This chicken taco casserole recipe is full of bright flavors and melty cheese goodness! It’s an easy dish that is satisfying without being heavy. Here’s what you need:

Casserole Base​

• Shredded Chicken: Adds hearty protein and makes the dish filling and satisfying. Rotisserie chicken works great for this recipe!
• Olive Oil: Helps sauté the aromatics and adds a light, rich base flavor.
• Onion: Builds depth and savory flavor as it cooks down.
• Chicken Broth: Cooks the rice while infusing the dish with flavor.
• Red Enchilada Sauce: Brings warmth, spice, and classic enchilada flavor throughout.
• Black Beans: Add texture, fiber, and a subtle earthy balance.
• Rotel Tomatoes & Green Chilies: Provide acidity, moisture, and a mild kick of heat.
• Long-Grain Rice: Absorbs all the flavors and gives the dish its comforting structure.
• Mexican-Blend Cheese: Melts into the dish for a creamy, cheesy finish.

Optional Toppings​

• Sour Cream: Cools and balances the spices. Can swap for plain Greek yogurt.
• Sliced Jalapeños: Add fresh heat and crunch.
• Cilantro: Brightens the dish with fresh, herbal flavor.
• Salsa: Adds extra moisture and layered flavor.
• Tomatoes: Bring freshness and a juicy pop of acidity.

How to Make Chicken Taco Casserole​

This Mexican chicken and rice casserole is an easy dinner made with simple ingredients and bold flavors. Everything bakes together in one dish for a meal that’s perfect for busy nights.

1. Preheat: Heat the oven to 350°F. See note below for stovetop directions for a faster meal.
2. Cook: Prepare the taco-seasoned shredded chicken, then set it aside.
3. Sauté: Add a drizzle of olive oil to a skillet over medium heat and cook the minced onion until soft and tender.
4. Combine: In an 8×8-inch casserole dish, add the chicken broth, red enchilada sauce, sautéed onion, shredded chicken, black beans, Rotel tomatoes and chilies, and long-grain rice. Stir the mixture well to evenly combine.
5. Bake: Place the dish in the oven and bake until the rice is tender and everything is heated through.
6. Melt: Sprinkle shredded Mexican-blend cheese over the top and return to the oven until the cheese is fully melted.
7. Serve: Finish with sour cream, sliced jalapeños, cilantro, salsa, and tomatoes, then enjoy.

Once it’s hot and bubbly, top it with your favorite taco toppings and serve. It’s a simple, satisfying casserole that’s easy to make and easy to love.

Variations and Substitutes For Chicken Taco Casserole​

Casseroles are incredibly easy to customize, making it simple to adapt this dish to your taste. You can toss in your favorite vegetables like bell pepper, red onion, green chiles, or green onions to add extra flavor and texture, then finish it off with fresh cilantro for a bright, herby touch. Sometimes we serve this one with tortilla chips and scoop up each bite! Yum!

Reheat and Make Ahead Instructions​

This casserole is best enjoyed fresh, since the rice continues to absorb liquid as it sits and can become soft. For that reason, it’s not ideal to assemble fully ahead of time or refrigerate unbaked.

You can freeze the casserole after it’s fully cooked and cooled, though the texture of the rice may soften slightly after thawing. Wrap it tightly in a freezer-safe dish and freeze for later.

When ready to serve, thaw overnight in the refrigerator, then reheat covered in the oven until warmed through and bubbly, or reheat individual portions in the microwave, stirring halfway for even heating.

My favorite part about this chicken taco casserole recipe is that there’s plenty of room for toppings! It’s easy to accommodate different preferences or dietary needs, making it a reliable recipe for the whole family.

More Easy Casserole Recipes…​

• Cheesy Ground Beef and Rice Casserole
• Healthy Harvest Chicken Casserole
• Chicken Cordon Bleu Casserole
• Easy Pizza Casserole Dinner
• Cheesy Jiffy Corn Casserole

Watch How This Recipe is Made…​

Print

Chicken Taco Casserole​

If you need a tasty dinner, be sure to try this cheesy chicken taco casserole. We love family-friendly, easy, comfort food recipes that are an easy addition to your weeknight dinner rotation
Course 60+ Family Friendly Easy Casserole Recipes
Cuisine Mexican
Keyword beans, casserole, cheese, chicken, dinner, easy, mexican, quick, recipe, rice, Taco
Prep Time 20 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 35 minutes minutes
Servings 4 -6 servings
Calories 656kcal
Author Carrian Cheney

Equipment​

• Wusthof Knives
• Cutting Board
• Glass Measuring Cup – 2 Cup
• Can Opener
• Meat Chopper

Ingredients​

• 2 Cups Chicken shredded
• Olive Oil
• ½ Onion minced
• 1 ½ Cup Chicken Broth
• ¾ Cup Old El Paso Red Enchilada Sauce
• 1 Can Black Beans 15 oz, drained
• 1 Can Rotel Tomatoes and Chilies
• 1 ½ Cups Long Grain Rice
• 2 Cups Mexican Cheese shredded

Optional Toppings​

• Sour Cream
• Sliced Jalapenos
• Cilantro
• Salsa
• Tomatoes

US Customary – Metric

Instructions​

• Heat the oven to 350 degrees F. *See note for stove top directions-30 minute meal.
• Cook the taco chicken and set aside.
  2 Cups Chicken
• Add a drizzle of oil and cook the onion over medium heat until tender, about 5 minutes.
  Olive Oil, ½ Onion
• In an 8×8" casserole dish, add the broth, sauce, onions, chicken, beans, tomatoes and rice. Stir to combine
  1 ½ Cup Chicken Broth, ¾ Cup Old El Paso Red Enchilada Sauce, 1 Can Black Beans, 1 ½ Cups Long Grain Rice, 1 Can Rotel Tomatoes and Chilies
• Bake for 75 minutes or until heated through and the rice is tender. Add cheese on top and continue baking for 15 minutes.
  2 Cups Mexican Cheese
• Serve with garnishes!
  Sour Cream, Sliced Jalapenos, Cilantro, Salsa, Tomatoes

Video​

Notes​

To make this dish stovetop- Cook the chicken and onions and then add the remaining ingredients. Bring to a boil and then turn down to a simmer with the lid on for 20-25 minutes. Place cheese on top and put the lid back on to melt the cheese. Try tossing in sauteed peppers, corn or topping with fresh guacamole!

Nutrition​

Serving: 1g | Calories: 656kcal | Carbohydrates: 84g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 1216mg | Potassium: 738mg | Fiber: 9g | Sugar: 9g | Vitamin A: 934IU | Vitamin C: 12mg | Calcium: 450mg | Iron: 4mg​

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