Chicken Taco Casserole (oamc)

READY IN: 1hr
Recipe by Tish

Easy to put together casserole for a future dinner on the run!

Top Review by angeleyeskarin

This was so good. It was exactly what I was looking for. We Put it on tortillas and added sour cream, guacamole and olives. YUM! It is going to become a favorite in out family for a long time.

Ingredients Nutrition

  • 473.18 ml cooked rice
  • 473.18 ml cooked chicken, shredded (turkey is good too)
  • 411.06 g can tomato sauce
  • 35.43 g envelope taco seasoning
  • 425.24-850.48 g can refried beans
  • 236.59 ml cheese, grated (reserve in it's own baggie)
  • 236.59 ml tomatoes, chopped (optional)
  • 236.59 ml guacamole (optional)
  • 118.29 ml sour cream (optional)
  • 1182.95 ml tortilla chips (optional)

Directions

  1. Mix taco seasoning and tomato sauce.
  2. Add shredded chicken and coat it well with tomato mixture.
  3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
  4. Top with chicken mixture.
  5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
  6. Freeze in the disposable pan or pop out and put in freezer bag.
  7. Place casserole back in the 9 X 13 X 2 pan.
  8. After thawing top with grated cheese.
  9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  10. Top with your favorite toppings or dip with tortilla chips!

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