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Dump-and-Bake Chicken Taco Casserole

A mouthwatering chicken taco casserole served in a rustic ceramic dish, topped with melted cheese, vibrant diced tomatoes, and fresh cilantro. In the foreground, the casserole is surrounded by colorful ingredients such as corn, black beans, and jalapeños, beautifully arranged on a wooden table. The middle layer features appetizing golden tortilla chips artfully placed around the dish, adding texture and color. The background includes a warm kitchen setting with soft, inviting lighting, casting a cozy ambiance. Capture the dish from a slightly elevated angle, highlighting the layers and richness of the casserole. The mood is homely and welcoming, perfect for a comforting meal on a busy night.

This Dump-and-Bake Chicken Taco Casserole is bold, cheesy, and packed with Tex-Mex flavor—all with zero prep. Tender chicken bakes with rice, beans, corn, and taco seasoning in one dish, then gets finished with melty cheese. It’s an easy weeknight win that everyone at the table will love.

Equipment List

  • 9×13-inch baking dish
  • Aluminum foil
  • Measuring cups
  • Measuring cups and spoons
  • Knife
  • Cutting board

Shopping List

  • Boneless, skinless chicken breasts
  • Long-grain white rice (uncooked)
  • Black beans, drained and rinsed
  • Corn kernels (canned or frozen)
  • Taco seasoning
  • Diced tomatoes with green chilies
  • Chicken broth
  • Sour cream
  • Shredded cheddar cheese
  • Shredded Monterey Jack cheese
  • Olive oil
  • Salt
  • Black pepper
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 375  F
Servings: 6
Estimated Cost: 15
Calories: 320 kcal
Best Season: Suitable throughout the year
Description

A flavorful one-pan wonder with Mexican flair, ready to please your taste buds in a snap.

Ingredients
    Main Ingredients
  • 1 pound Chicken Breast (Boneless, skinless)
    • Produce
  • 1 cup Frozen Corn (Thawed)
    • Canned Goods
  • 1 can Black Beans (Drained and rinsed)
  • 1 can Diced Tomatoes (With green chilies, undrained)
    • Dairy
  • 1 cup Sour Cream
  • 1 cup Shredded Cheddar Cheese
    • Spices
  • 1 packet Taco Seasoning Mix
    • Others
  • 1 cup Crushed Tortilla Chips
Instructions
    Dump-and-Bake Chicken Taco Casserole Instructions
  1. 1
    Preheat the OvenPreheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
    Ensure the oven is fully preheated before starting the recipe.
  2. 2
    Combine IngredientsIn a large bowl, mix together 2 cups of cooked and shredded chicken, 1 can of black beans (rinsed and drained), 1 cup of salsa, 1 cup of corn kernels, 1 diced bell pepper, 1 diced onion, 1 tablespoon of taco seasoning, and 1 cup of shredded cheese.
    Feel free to adjust the seasoning and spice level according to your preference.
  3. 3
    Transfer to Baking DishPour the mixture into the prepared baking dish and spread it out evenly.
    Make sure the ingredients are evenly distributed for a flavorful casserole.
  4. 4
    Top with CheeseSprinkle an additional 1 cup of shredded cheese on top of the casserole.
    The cheese on top will create a delicious golden crust.
  5. 5
    BakeCover the dish with foil and bake in the preheated oven for 25 minutes. Then, uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
    Keep an eye on the casserole towards the end to prevent burning.
  6. 6
    Serve and EnjoyLet the casserole cool slightly before serving. Garnish with chopped cilantro, sliced avocado, and a dollop of sour cream, if desired. Enjoy your flavorful Dump-and-Bake Chicken Taco Casserole!
    This casserole pairs well with a side of rice or a fresh green salad.
Note
  • You can use any leftover cooked chicken or rotisserie chicken for this recipe to save time.
  • Feel free to customize the taco seasoning to your preference by adding more or less spice.
  • Top the casserole with your favorite taco toppings such as chopped tomatoes, avocado, or a dollop of sour cream.
  • For a vegetarian version, substitute the chicken with black beans or tofu crumbles.
  • Make it ahead of time and store it covered in the refrigerator for up to 3 days. Reheat in the oven before serving.
Keywords: chicken, taco, casserole, easy, flavorful
Read it online: https://bestrecipesblog.com/recipe/dump-and-bake-chicken-taco-casserole/