Mix and Bake Chicken Taco Casserole

Notes

Weeknight staple. Just mix, bake, eat, and finish with all your favorite taco toppings. Simple, delicious, and everyone loves it.

Ingredients

• 1 lb boneless chicken tenders/strips
• ¼ cup taco seasoning
• 2 tbsp olive oil
• 2 tbsp salted butter
• 1 cup dry rice
• 1 yellow onion, chopped
• 2 poblano peppers, chopped
• 1 cup fresh or frozen corn
• 1 can (10 oz) Rotel tomatoes
• 1 cup black beans
• 1½ cups shredded Mexican cheese

For serving: - Plain Greek yoghurt - Shredded lettuce, green onion, cilantro - Cubed or sliced avocado - Tortilla strips

Instructions

1. Preheat oven to 375°F (190°C).
2. Toss chicken tenders with taco seasoning and olive oil to coat.
3. In a large oven-safe baking dish, combine dry rice, onion, poblano peppers, corn, Rotel tomatoes, black beans, and butter.
4. Nestle the seasoned chicken on top. Add enough water or chicken broth to cook the rice (follow rice package ratio).
5. Cover tightly with foil and bake for 35–40 minutes until rice is cooked and chicken is cooked through.
6. Remove foil, top with shredded cheese, and bake uncovered for a further 5 minutes until melted and bubbly.
7. Serve topped with Greek yoghurt, lettuce, avocado, and tortilla strips.

Nutrition (per serving, estimated)

• Calories: ~535
• Protein: 27g
• Fat: 23g
• Carbs: 45g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.