Monterey Chicken Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lb cooked chicken breast, cut into 1/2 to 1 inch pieces (4 cups)
- 1 (16 ounce) bottle ortega thick and smooth taco sauce
- 1 medium onion, diced
- 2 (4 ounce) cans ortega diced green chilies
- 1 cup frozen corn kernels
- 3⁄4 cup instant rice
- 1⁄2 cup water
- 1 (2 1/4 ounce) can sliced riped olives, drained
- 1 (12 count) package taco shells, crumbled
- 2 cups shredded monterey jack cheese or 2 cups cheddar cheese (8 ounces)
-
Garnish suggestions
- sliced green onion
- sour cream
directions
- Preheat oven to 375.
- In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
- Spoon into ungreased 13x9-inch baking dish.
- In a medium bowl, combine taco shell pieces and cheese.
- Sprinkle over chicken mixture.
- Bake 40-45 minutes, or until top is golden brown.
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Reviews
-
This was really easy and the family liked it. My daughter has to eat gluten-free so this was a welcome addition to our recipe collection. I didn't have the taco shells, but did have white corn tortilla chips that i crushed. Also, I didn't have instant rice, so I just made regular rice and cooked it before adding it to the casserole. It only needed to bake about 25 to 30 minutes then.
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
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