Hi Everyone! Here comes the weekend! Here in CA, Spring is definitely showing her face…daffodils are popping up, fields of mustard are blooming, flowering trees are showing off, and the grass is starting to grow again. Thank Goodness we got some rain this year to help the drought situation. If it isn’t spring where you are yet…don’t worry, it is coming, I PROMISE!
In the meantime…let’s talk casseroles. I know I have mentioned before that I am not a huge fan of casseroles, but alas…my husband is! So…I do make them occasionally. Today I made a double batch of a Fast and Easy Chicken Taco Casserole. The beauty of this is that I already have one in the freezer (these come together so quickly) for another day, and I have one ready to bake later today. The other great thing about this recipe is that it is soooooooo forgiving. You can change it however you want to…add sour cream in place of the Greek yogurt. Use prepared taco seasoning instead of your own! If you don’t like cilantro…don’t add it. (same with the rice) Only have two can of black beans? And no kidney beans? No worries add what you like…whatever…it is a casserole! Everything gets all mixed together! I urge you to just wing it. Let me know what you think and how you make yours.
Chicken Taco Casserole
(makes 2 -13 x 9 inch pans)
3 cups Minute Rice made with 3 cups chicken broth (or use water)
2 lbs cooked and chopped chicken (I used rotisserie chicken)
1 can cream of chicken soup
1 jar chicken gravy
1 can Rotel diced tomatoes
1 cup Greek yogurt (or sour cream)
1 can corn, drained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 1/2 Tbs taco seasoning
1/2 tsp ancho chili powder
(if you like things spicy…add some cayenne, or jalapeños, etc)
2 cups of grated cheese, separated…I used 4-cheese blend (use more if you like it super cheesy)
cilantro…I used about 1/4 cup…use more or less depending on your taste
broken taco shells, tortilla chips, tostada shells….or none at all!
Preheat oven to 350 degrees. Spray bottom of pans with cooking spray. Add half of the rice to each pan. Combine all of the ingredients except for 1 cup of the cheese and the broken taco shells. Pour onto the rice and spread it out evenly. Top with the cheese. Cover with foil that has been sprayed with cooking spray. Bake for 30 minutes then remove from the oven and remove the foil. Top with the broken shells or chips. Bake another 10 minutes. Remove from oven when cheese is melted and gooey. Let the casserole sit for 5-10 minutes before serving. EASY PEASY!
What did I like about this recipe? Well, I love tacos and this is a great way to make them ahead of time and to only have minimal cleanup after dinner. I also liked that I made 2…one for later or to share.
What didn’t I like about this recipe? Really…nothing. It was tasty and easy. I guess it isn’t the healthiest thing in the world, but …….