Chicken Taco Rice Casserole

When I’m pressed for time on the weekday, but don’t feel like eating leftovers I try to change things up a bit.

I came up with this chicken taco rice casserole recipe when I cooked rice one night and didn’t want to eat the exact same thing from the night before.

Plain old white rice gets boring to me the next day, so I needed to spice things up for the next day.

I headed to the cabinet to see what I could get a little creative with.

My babies love tacos so I always keep taco seasoning on hand along with all of the fixings for the perfect taco recipe.

Chicken Taco Rice Casserole

Ingredients

1/4 C. White Onions, Diced

2.5 Lbs. Boneless, Skinless Chicken Breast, Diced

2 Tbsp. Green Onions, Sliced

1 Medium Tomato, Diced

4 Cups White Rice, Cooked

2- 1.25 Oz. Taco Seasoning Packets

1 Medium Tomato, Diced

2 Cups Shredded Cheese, Mexican Blend


Directions

Preheat oven to 375°. In a lightly oiled frying pan over medium heat, brown the white onions. Add the chicken and cook until lightly browned. Add ¼ cup of water to pan. Add taco seasoning, tomatoes, and green onions. Stir until taco seasoning is fully mixed in. Slowly mix in rice. Place mixture in a 9×13 casserole dish, in an even layer. Bake in oven for 20 minutes. Serve warm.

If you like this chicken taco rice bake, you may also want to try this zesty oven roasted corn recipe.