Healthy Chicken Taco Casserole
Healthy chicken taco casserole with brown rice and veggies is an easy all-in-one weeknight dinner with a cheese and crunchy tortilla chip topping!
Yield: 6 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts, seasoned with taco seasoning and cooked (grill or bake)
- 3 cups cooked brown rice, (from about 1 cup uncooked)
- 1 small zucchini, chopped
- 1 cup salsa
- 1 4 oz. can diced green chilies
- 1 ½ cups shredded cheddar cheese
- 1 heaping cup crushed tortilla chips
For serving:
- Greek yogurt or sour cream, extra salsa or cheese, chopped cilantro, diced avocado, pickled jalapeños, hot sauce or any other favorite toppings!
Instructions
- Preheat oven to 350.
- Spray a 3-quart casserole dish with cooking spray and set aside.
- In a large bowl, combine cooked chicken, cooked rice, zucchini, salsa and green chilies. Add to the prepared casserole dish and top with cheddar cheese.
- Bake at 350 for 20 minutes, until hot and bubbly.
- Add crushed tortilla chips to the top and bake an additional 5-10 minutes.
- Serve hot with desired toppings.
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Notes
Prep: The rice and chicken for this recipe both need to be already cooked. Please plan accordingly.
Cheese: You could substitute Monterey Jack or a Mexican blend cheese for the cheddar cheese if you prefer.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave until warmed through. (Note that the tortilla chips will lose their crunch. You can replace them with fresh ones if desired.)
Video
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 22g | Protein: 49g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 132mg | Sodium: 812mg | Fiber: 4g | Sugar: 5g
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