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–+ servings
a full serving dish of chicken taco casserole with a garnish of sour cream and cilantro on top
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4 — Votes 2 votes

Quick and Easy Loaded Chicken Taco Casserole

This chicken taco casserole is an easy, delicious way to get dinner on the table!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Cassy Joy Garcia

Ingredients

For the Rice Layer

  • 4 cups cooked white rice
  • ¼ cup lime juice
  • ¼ cup cilantro, chopped

For the Black Bean Layer

  • 2 15.5-ounce cans black beans, drained and rinsed

For the Chicken Layer

  • 4 cups shredded chicken (this will be 2 pounds of fresh chicken, cooked and shredded)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

For the Sour Cream Salsa

  • 16 ounces salsa
  • 1 cup sour cream

For Garnish

  • 1½ cups shredded cheese
  • 2 cups fresh pico for garnish
  • Guacamole for garnish
  • Additional sour cream for garnish
  • Chopped fresh cilantro for garnish

Instructions

  • Preheat the oven to 350 F.
  • Mix the rice with the lime juice and chopped cilantro. Spread the rice evenly into the bottom of a 9x13 inch baking dish.
  • Spread the drained and rinsed black beans evenly over the rice layer.
  • Mix the shredded chicken with the chili powder, cumin, onion powder, garlic powder, sea salt, and pepper. Spread the seasoned shredded chicken evenly over the rice in the baking dish.
  • In a bowl, whisk together the salsa and sour cream. Pour the mixture over the chicken and rice in the baking dish. Sprinkle the cheese over top and bake for 20 minutes, until the cheese is browned.
  • Before plating, spread the fresh pico evenly over the casserole. Garnish individual plates with guacamole, cilantro, and additional sour cream, then serve.

Notes

If you're looking for the original taco casserole recipe, find it below!
Ingredients:
  • 4 cups white or cauliflower rice, cooked
  • 1/4 cup lime juice
  • 1/4 cup cilantro, chopped
  • 4 cups shredded chicken
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups fresh salsa
  • 1 can full-fat coconut milk
  • 2 cups fresh pico, for garnish
  • Guacamole, for garnish
  • Chopped fresh cilantro, for garnish
Instructions:
  1. Preheat the oven to 350 F.
  2. Mix the rice with the lime juice and chopped cilantro. Spread the seasoned rice evenly into the bottom of a 9x12 baking dish.
  3. Mix the shredded chicken with the chili powder, cumin, onion powder, garlic powder, sea salt, and pepper. Spread the seasoned shredded chicken evenly over the rice in the baking dish.
  4. In a bowl, whisk together the salsa and coconut milk. Pour this mixture over the chicken and rice in the baking dish. Bake at 350 for 20 minutes.
  5. Before plating, spread the fresh pico evenly over the casserole. Garnish individual plates with guacamole and cilantro.

Nutrition

Calories: 432kcal | Carbohydrates: 47g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 761mg | Potassium: 443mg | Fiber: 7g | Sugar: 4g | Vitamin A: 947IU | Vitamin C: 4mg | Calcium: 316mg | Iron: 2mg