Eat – Chicken Taco Casserole

Pregnant Keri can’t get enough Tex-Mex food.  Ok, so to be perfectly honest, that isn’t just “Pregnant Keri” – it is true of “every-other-time-Keri” too.  I worked at a local Mexican restaurant when I was younger, and it will always be a little taste of home for me.

This casserole is a variation on a recipe Kroger had sitting by the Rotisserie Chicken display in the deli, and they used Rotisserie Chicken in their version, which I guess you could do here as well.   No pictures today kids, but a delicious and easy dinner, none-the-less.

What You Need:

1 and 1/2 – 2 cups cooked shredded chicken (I just used poached b/s chicken breast, which I cook up in large batches and freeze for quick use on hectic weeknights)

1 cup brown or white instant rice (measured dry) 

1 teaspoon chili powder

1 cup frozen or canned corn (drained)

1/2-3/4 cup shredded cheddar cheese

1/2 cup jarred salsa

1/2 cup cream cheese, softened

taco shells or tortilla chips (optional)

What You Do:

Preheat oven to 350 degrees, spray 9″ x 9″ casserole dish with cooking spray.

Bring to boil one cup of water and chili powder on stove.  Remove from heat, add rice, stir and cover.

In bowl, mix together all ingredients except cheddar cheese (and optional chips or shells) until well-blended.   Remove lid from rice, stir to fluff and mix rice into chicken mixture. 

Transfer mixture to casserole, top with shredded cheddar and bake at 350 for 15 minutes until mixture is heated through and cheese bubbles.

If desired, serve in taco shells, or with tortilla chips for dipping/topping.

(This has been a taco filling once and a casserole with chips once in our house so far, The Hub is loving it!  I am thinking I could sneak in some diced veggies as well, and get no complaints since they would be surrounded by the yummy mixture.)



Filed under Eat

3 responses to “Eat – Chicken Taco Casserole

  1. Annie

    This looks really good – I’ll have to try it out. Thanks Keri!

  2. Julie

    apparently i am not alone – i could eat mexican food almost every day right now, and since my kids like it, i usually just go with it. =) we’ll have to try this out! i will probably cook up at least some onion and green pepper to add to it, since my hubs and yours are exactly the opposite. (“it’s really good, but do you think you could get more veggies in there, hon? is there more salad in the fridge?”)

    what kind of rice do you use? we’ve switched to brown rice for basically everything except risotto, which does take longer, but i have the luxury of prepping things like that at nap time, so it works for us.

  3. I used white the first time, brown the second – I usually keep brown around the house, and it works REALLY well in dishes like this where there is so much flavor that The Hub doesn’t even notice he is eating brown rice!

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