Healthy chicken taco casserole
Healthy taco chicken casserole with brown rice is an easy 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 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.
Notes
The rice and chicken for this recipe both need to be already cooked. Please plan accordingly.
To cook the chicken, I sprinkled it with about 2 teaspoons of my homemade taco seasoning and grilled them. You could also bake them at 375 for 30 minutes, or until cooked through.
You can use gluten-free tortilla chips to make this recipe gluten-free.
You can substitute black beans for the chicken if you want a vegetarian version. You could also just add black beans into this mix if you wanted some extra oomph.
You can also add in ½ to 1 cup of corn if you’d like.
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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