Chicken Taco Casserole

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    40 min.
  • Serves
    Serves:
    4 to 6

Make Taco Tuesday a Chicken Taco Casserole night—and you just might not go back to regular tacos! Easy and delicious, this one-dish wonder has all the fixings of taco night in one yummy casserole.

Recipe tags: chicken base, easy difficulty, main, chicken, roast

Ingredients

Taco Seasoning

Quantity Ingredient
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp paprika
1 tbsp garlic powder
1 tbsp black pepper
½ tsp dried oregano
½ tsp onion powder

Taco Casserole

Quantity Ingredient
4 tsp Better Than Bouillon® Roasted Chicken Base
3 tbsp olive oil, divided
1 onion, diced
1 poblano pepper, seeded and diced
3 cloves garlic, minced
1 lb boneless skinless chicken breasts
1 cup long-grain rice
15 oz black beans, drained and rinsed
15 oz diced tomatoes (with juice)
1 cup frozen corn
1 cup shredded Tex-Mex cheese blend
1 cup store-bought tortilla strips
1 avocado, peeled, halved, pitted and sliced
½ cup sour cream
½ cup pico de gallo
2 green onions, thinly sliced
Lime wedges, for serving

Buy Now!

Roasted Chicken Base
8 oz. $6.59

Directions

Directions for Taco Seasoning

  • 1

    In small bowl, stir together chili powder, cumin, paprika, garlic powder, black pepper, oregano and onion powder.

Directions for Taco Casserole

  • 1

    Preheat oven to 425°F.

  • 2

    Drizzle 2 tbsp oil into 13 x 9-inch baking dish. Transfer onion, poblano and garlic to dish.

  • 3

    In small bowl, stir together remaining 1 tbsp oil and 1 tsp Roasted Chicken Base, then brush all over chicken breasts. Transfer chicken to baking dish with veggies. Sprinkle with 1 tbsp of the taco seasoning.

  • 4

    Bake for 15 to 20 minutes or until chicken is golden brown and just cooked through and veggies are lightly golden and tender. Reduce oven temperature to 400°F. Using 2 forks, shred chicken inside baking dish.

  • 5

    Stir in rice, black beans, tomatoes and corn to baking dish.

  • 6

    In large measuring cup, whisk together 2 cups water, remaining Roasted Chicken Base and remaining taco seasoning. Pour over chicken mixture. Stir to combine. Cover with lid or tightly with foil.

  • 7

    Bake for 20 minutes. Stir and cook for another 20 to 25 minutes or until rice is tender and has absorbed most of the liquid.

  • 8

    Sprinkle casserole with Tex-Mex cheese and bake for 2 to 3 minutes or until cheese has melted.

  • 9

    Garnish with tortilla strips, avocado, sour cream, pico de gallo and green onions. Serve with lime wedges.

Tips: Substitute chicken breasts with an equal weight of chicken thighs, if preferred. Substitute poblano pepper with 1 bell pepper and 2 jalapeño peppers, if desired. Substitute shredded Tex-Mex cheese blend with Monterey Jack cheese or Cheddar cheese, if preferred.