Easy Chicken Taco Casserole Recipe

Chicken Taco Casserole is an easy to make chicken, rice, and vegetable casserole with a Mexican flare. Inspired by our basic cheesy chicken and rice casserole, this taco version takes it a step farther!

Chicken Taco Casserole has been declared the new favorite casserole recipe in our home!  This simple Mexican inspired bake is flavorful and was gobbled up. You will not believe how quickly it comes together – no need to even pre-cook the rice!  Try it along side our delicious black bean soup recipe!

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Chicken Taco Casserole

Chicken Taco Casserole Ingredients

• Chicken breasts – cooked and chopped
• Sweet bell pepper – small chopped
• Instant white rice – not cooked
• Chicken broth
• Taco seasoning
• Cilantro
• Yellow corn – fresh or frozen
• Mexican blend cheese – shredded
• Yellow corn tortilla chips – or taco shells

How do you make chicken taco casserole? (Step-by-Step)

⭐ First, in a large bowl, combine all ingredients except tortilla chips and 1 cup reserved shredded cheese.

⭐ Next, mix well, then press into a casserole dish.

⭐ Then, top with remaining shredded cheese, then tortilla chips.

⭐ Finally, cover tightly and bake. Remove foil and broil on center rack until chips are lightly browned.

Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions. 

Our Taco Casserole recipe is made with chicken breast meat, sweet bell peppers (I chose red for a dash of color, but whatever you have on hand would work!), sweet corn kernels, rice, Mexican blend cheese and cilantro!  I like to top it off with some broken taco shells or yellow tortilla chips as well for some crunch.

We use chicken broth in lieu of water for cooking the rice (it cooks IN the casserole!), I love using chicken broth because it adds so much more flavor to the dish!

I love fresh cilantro in this dish, but if you can’t find it fresh, dried will work too. And if you’re one of the folks who thinks cilantro tastes like soap, then just skip it altogether.  If you’d still like a pop of green, a little fresh parsley would work great.

As for the corn, we like to grab a can of sweet corn kernels because it’s so easy – but you could use fresh or frozen as well.  You’ll want to bring the frozen to room temperature or cook the casserole a little bit longer to compensate for the temperature though.

And if you’re making this around the holidays, go ahead and use some leftover Thanksgiving or Christmas turkey instead of the chicken!

It’s important to cover the taco casserole dish tightly with foil when you put it in the oven because you want the chicken broth to bubble and steam up in the dish so it cooks the rice until it’s soft. If you leave it uncovered you risk the broth evaporating and you’ll end up with crunchy undercooked rice.

We like to remove the foil at the end and turn the broiler on for 2 – 3 minutes (watching closely!), so the tortilla chips on top get browned and crispy.  My husband likes to top his casserole with a little bit of sour cream, but the kids and I like it just as it is.

More Mexican Inspired Recipes

• Flour Taquitos
• Oven Baked Tacos
• Loaded Chicken Nachos
• Tortilla Soup with Chicken
• Tostadas with Chicken
• Mexican Stuffed Peppers Recipe
• See all our easy Mexican Recipes

More Casseroles to Love

• Hot Chicken Salad – I grew up eating Hot Chicken Salad, and now my kids are too!  I highly suggest serving it with Cranberry Sauce.  Yum!
• Chili Dog Casserole – This Chili Dog Casserole is a fan favorite on game day – don’t worry if the buns get soaked with chili and cheese, that’s the whole point!
• Ham and Potato Breakfast Casserole – What to do with all that leftover holiday ham?  This casserole will have you wishing the holidays were even more frequent!
• Tortellini and Pesto Casserole – A little Mediterranean flare in this Tortellini and Pesto Casserole is the perfect way to brighten up a mid week meal.
• Broccoli Potato Casserole – Just call me basic with this Broccoli Potato Casserole.  Basically delicious, that is!
• Thanksgiving Leftovers Casserole – I can’t be the only one who loves the Thanksgiving leftovers even more than the day-of meal? I literally have dreams about this Thanksgiving Leftovers Casserole!
• Loaded Cauliflower Casserole – We like to add some chicken breast to this Loaded Cauliflower Casserole and call it a whole meal.  Don’t love cauliflower, try it with broccoli instead!
• Baked Scalloped Potatoes and Ham – Perfect for holidays or any day, this dish is creamy, filling, and so so good!
• Baked reuben casserole
• Tater tot casserole recipe

Suggested Tools

• Roasting pan – This is the Ikea roasting pan that you see us use on the live show all the time, and it’s pictured here too in the image with the chicken and peppers.  Love this pan!
• Garlic Press & Chopper – Best tool evvvvah.  Love this garlic press, it’s so nice for making super quick minced garlic.  No more mincing with a knife for me!
• Stainless Steel Spatula – There’s nothing worse than trying to grab the perfect serving of casserole from your dish and having the plastic spatula bend. Stainless steel spatulas are where it’s at!
• Stainless Steel Mixing Bowls – Classic, basic, mixing bowls that everyone should have in your kitchen.  You’ve seen me use them on the cooking show at least seventy bajillion time.  Ish.
• Solid wood cutting board – P.S. I love cutting boards.  I have a massive collection of cutting boards.  Loveeee them.

How to Make Chicken Taco Casserole

5 from 6 votes

Chicken Taco Casserole

Created by: April Woods

Course Main Course

Cuisine Mexican

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

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This easy Chicken Taco Casserole recipe is the perfect simple dinner idea for your family!

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Ingredients

 

1x2x3x

• ▢ 2 chicken breasts cooked and chopped
• ▢ 1 sweet bell pepper small chopped
• ▢ 2 cups instant white rice not cooked
• ▢ 2 cups College Inn chicken broth (or 16 ounces)
• ▢ 1 packet taco seasoning
• ▢ 2 tablespoons small chopped cilantro plus more for garnish
• ▢ 1 can sweet yellow corn approximately 2 cups if using fresh or frozen
• ▢ 3 cups shredded Mexican blend cheese divided into 2 cups and 1 cup
• ▢ 1 cup smashed yellow corn tortilla chips or taco shells

Instructions

• In a large bowl, combine all ingredients except tortilla chips and 1 cup reserved shredded cheese.
• Mix well, then press into a 9x13 casserole dish.
• Top with remaining shredded cheese, then tortilla chips.
• Cover tightly and bake at 375 degrees for 30 - 40 minutes. Remove foil and broil on center rack for 2 - 3 minutes (watching closely) until chips are lightly browned.
• Enjoy!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Nutrition

Calories: 348kcal

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Easy Chicken Taco Casserole Recipe

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This was originally a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

College Inn crafts a deeper, richer broth; because every detail matters. They carefully select the finest, all-natural chicken and farm-grown vegetables. College Inn purposely blends the most flavorful herbs and spices and then finishes with a long, slow simmer. The savory taste is the detail that helps you make any dish and every meal delicious. With College Inn, delicious is in the details!