Mexican Chicken Casserole with Rice (Gluten-Free)

Name: Mexican Chicken Casserole with Rice (Gluten-Free)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 red pepper (chopped); 1 small onion (diced); 2 cloves garlic (minced); 1 ½ pounds skinless boneless chicken breasts (cut in bite sized pieces); 1 ounce packet taco seasoning (read label for gluten-free ); 1 cup salsa; 1 cup chicken broth (read label for gluten-free ); ½ cup white rice (uncooked); 15 ounce can black beans (drained and rinsed); ½ cup sour cream; ½ cup chopped fresh cilantro; 3 cups lightly crushed tortilla chips or Doritos ((about 6 ounces) - read label for gluten-free); 2 cups shredded cheddar or Colby jack cheese (divided)

5 steps

Prep:30minCook:25min

Enjoy the best parts of taco night with easy Mexican chicken rice casserole recipe. The whole family will love this hearty, flavorful dish combining tender chicken, rice, cheese, beans, and tortilla chips (or swap out some zesty Doritos). If that is not reason enough to dive in, the simple required ingredients makes this a gluten-free Mexican casserole all can enjoy!

Updated at: Tue, 19 Nov 2024 23:31:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories462.2 kcal (23%)

Total Fat20.6 g (29%)

Carbs35.7 g (14%)

Sugars3.4 g (4%)

Protein31.7 g (63%)

Sodium999 mg (50%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tablespoonolive oil

1.5 poundsskinless boneless chicken breasts

cut in bite sized pieces

1 ouncetaco seasoning

read label for gluten-free

1 cupsalsa

1 cupchicken broth

read label for gluten-free

½ cupwhite rice

uncooked

15 ouncecan black beans

drained and rinsed

½ cupsour cream

½ cupfresh cilantro

chopped

3 cupstortilla chips

lightly crushed, or Doritos, read label for gluten-free

2 cupscheddar cheese

shredded, or Colby jack, divided

Instructions

Step 1

In large skillet heat olive oil over medium-high heat. Sauté the peppers and onions until almost tender, about 3 minutes. Add garlic and sauté 30 seconds longer.

Step 2

Add the chicken to the skillet and cook 4-5 minutes, or until chicken is no longer pink on outside (it will finish cooking through later). Stir in taco seasoning.

Step 3

Add the salsa, chicken broth, and rice to the skillet. Bring to boil, cover, turn heat down and simmer for 22 minutes, our until rice is tender. Meanwhile, preheat oven to 350ºF.

Step 4

Remove lid (there may still be liquid on top, but once mixture is stirred the extra liquid will be absorbed). Stir in beans, sour cream, cilantro, and ½ cup shredded cheese. Remove from heat.

Step 5

In a 9X13 pan, greased with cooking spray, layer half of the chicken mixture and top with half of the chips. Repeat layer with second half of chicken and chips. Sprinkle remaining cheese over chips. Bake for 20-25 minutes, or until cheese is melted and casserole is hot throughout. Serve with desired toppings.

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