Mix and Bake Chicken Taco Casserole.
Ingredients
- 1 pound boneless chicken tenders/strips
- 1/4 cup taco seasoning
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 cups dry rice
- 1 yellow onion, chopped
- 2 poblano peppers, chopped
- 1 cup fresh or frozen corn
- 1 can (10 ounce) Rotel tomatoes
- 1 cup black beans
- 1 1/2 cups shredded Mexican cheese
- plain Greek yogurt
- shredded lettuce/green onion/cilantro
- cubed or sliced avocado
- tortilla strips
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Instructions
- 1. Preheat the oven to 450°F.
- 2. In a 9x13 inch baking dish, toss the chicken with taco seasoning, olive oil, and butter. Bake 15 minutes, until fully cooked. Reduce the oven to 400°F.
- 3. Shred the chicken in the casserole dish using 2 forks.
- 4. Add the rice, onions, peppers, corn, tomatoes, and black beans. Pour over 1 1/2 cups of water. Mix it up. Top with cheese. Cover and bake 25 minutes. Remove the lid and bake another 10 minutes. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.
- 5. Serve the casserole topped as desired. Enjoy!
Source
Original recipe: View Original
