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I’m pretty sure there’s nothing better than a one-pot dinner. Unless, of course, it’s a one-pot taco dinner. This chicken taco rice casserole is both of those things my friends, and so much more.
It’s made with tender shredded chicken, seasoned to perfection if I say so myself, nestled amidst a flavorful rice blend, topped with gooey melted cheese. Comfort food meet Mexican food. It’s so good, it’s part of our regular dinner rotation.
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Ingredient Notes
This recipe is perfect for using up leftover chicken—shredded chicken breasts, thighs, or rotisserie all work well. Breasts are leaner and a bit lighter, while thighs and rotisserie add more richness and flavor. Just make sure the chicken is shredded so it mixes evenly throughout the casserole.
Step-By-Step Instructions
- Start by heating up a large Dutch oven over medium-high heat. Add 1 teaspoon of olive oil and the diced onions. Cook the onions until they’re translucent.
- Next, add the minced garlic, and cook for another minute or so, until you can really smell the garlic.
- Then, toss the shredded chicken into the pot and add the taco seasoning, sea salt, and pepper. Mix everything together until the chicken is nicely coated with the spices.
- Pour in the rinsed and drained beans, tomato sauce, and salsa, followed by the chicken broth. Then, give it all a good stir, making sure it gets evenly mixed.
- Bring the mixture to a gentle boil, then stir in the uncooked Jasmine rice. Cover the Dutch oven, reduce the heat, and let it simmer for about 20 minutes.
- Once the rice is cooked and tender, sprinkle the shredded cheese over the top of the casserole. Pop the lid back on the Dutch oven and let it sit for a few minutes, allowing the cheese to melt.
- Spoon generous portions of the chicken taco rice casserole into bowls and top with shredded lettuce, creamy avocado slices, and a dollop of sour cream (or whatever your heart desires). Serve with tortilla or corn chips on the side.
Recipe Tips & Notes
- If you don’t have leftover chicken, cook 2 chicken breasts or 3-4 chicken thighs in the Crock-Pot with a splash of chicken broth for 2-3 hours on high (or 6 hours on low) until shreddable.
- Cold chicken straight from the fridge can make everything harder to mix evenly. Let it sit out a bit or warm it slightly first.
- Add cheese a the very end of cooking if you want it melted but not overcooked or greasy.
Storage & Reheating
Let the casserole cool, then cover tightly or transfer to an airtight container and refrigerate for up to 3–4 days. Reheat individual portions in the microwave in 30–60 second intervals until warmed through. For larger portions, cover and reheat in the oven at 325°F until hot. Add a splash of chicken broth or water before reheating to keep the rice from drying out.
Freeze cooled portions in airtight containers for up to 3 months. Thaw the casserole overnight in the fridge before reheating.
Chicken Taco Rice Casserole
Equipment
Ingredients
- 2 chicken breasts (shredded or approximately 2 cups of shredded rotisserie chicken)
- 1 tsp olive oil
- 1 yellow onion (diced)
- 2 tsp minced garlic (or 2 cloves of garlic, minced or 1/2 tsp dried garlic)
- 2 TBS taco seasoning
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 1/2 cup chicken broth
- 1 cup white Jasmine rice (uncooked)
- 1 can beans (black or pinto, rinsed and drained)
- 8 ounces tomato sauce
- 1/2 cup salsa
- 1/2 cup cheddar cheese (shredded)
Instructions
- Cook onion in a large Dutch oven over medium-high heat until translucent.1 yellow onion
- Add minced garlic and sauté for an additional minute, until fragrant.2 tsp minced garlic
- Add shredded chicken, taco seasoning, salt and pepper and mix well.2 TBS taco seasoning, 1 tsp sea salt, 1/2 tsp pepper, 2 chicken breasts
- Stir in the chicken broth, beans, tomato sauce, and salt and stir well.1 1/2 cup chicken broth, 1 can beans, 8 ounces tomato sauce, 1/2 cup salsa
- Bring mixture to a boil. Once boiling, stir in the uncooked rice and then cover, reduce heat, and simmer for 20 minutes, until rice is cooked and tender. Stir mixture occasionally to keep it from sticking to the bottom.1 cup white Jasmine rice
- When the rice is cooked, top with cheese and return lid to the Dutch oven for 2-3 minutes until the cheese is gooey and melted.1/2 cup cheddar cheese
- Spoon chicken taco rice casserole into bowls and top with shredded lettuce, avocado, and sour cream. Serve with corn chips on the side.
Notes
- The nutritional information is for the prepared beef burrito casserole and does not include the toppings.
This is my new go-to meal when I need something fast. It’s so good! It also makes fat burritos if you roll it up in a tortilla.
I LOVE THAT IDEA, Casey! And I’m glad you enjoyed the casserole too! 🙂
I made this last night. Perfect comfort food when you don’t really feel like cooking but want Mexican food. The only thing I did differently was sub green enchilada sauce for the tomato sauce (it means it was a little saucier because it was 15oz.). It was fantastic and going in my rotation. Thanks for the inspiration!