I totally made this yummy casserole as a side dish on Taco Tuesday. My husband and kids devoured it! In fact, my husband stuffed some of this casserole into a soft taco shell and ate it just like that. What a great idea! I have to say, I tried doing this too and it tasted great. I added black olives, avocado, and salsa to the mix with a dollop of sour cream. talk about a yum fest! I hope you give this little trick a try, too!
I seriously cannot believe how easy this Mexican-inspired dish is. Wow! My taste buds are doing the happy dance.
Ingredients
2 cups diced cooked chicken
2 cups cooked brown rice (can substitute with cooked white rice or cooked quinoa)
1 (15.25 ounce) can Green Giant corn, drained
1 (14.5 ounce) can Hunt’s petite diced tomatoes, NOT drained
1 (4.5 ounce) diced mild green chiles, NOT drained
1 cup taco sauce
1 cup Kraft shredded Mexican blend cheese, divided
Optional toppings: diced avocado, guacamole, sour cream, halved grape tomatoes, chopped green onion, sliced olives
Instructions
Preheat oven to 375 degrees F. Spray a baking dish with cooking spray and set aside (an 11-inch x 7-inch dish works well, or a medium oval dish would also be fine).
In a large bowl, stir together chicken, rice, drained corn, diced tomatoes (not drained), chilies (not drained), taco sauce, and HALF of the cheese.
Place chicken mixture into the prepared baking dish. Top with remaining cheese and bake, uncovered, for about 20 minutes (or until cheese is melted and dish is heated through).
Garnish with optional toppings and serve!
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Quick Tip: Enjoy this dish with lots of fresh avocadi. It’s delish!
