Taco Chicken Rice Casserole Recipes

Steps:

• In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.

Steps:

• Saute chicken breasts in olive oil until cooked, remove from pan and chop into bite sized pieces. Saute onions and add chicken pieces back to pan when onions are cooked(carmelized) Remove from pan. Pour can of soup into pan and add taco seasoning mix. Add about 1 soup can of water. heat until smooth. In a large casserole dish add soup mixture and chicken onion mixture and stir well.mix in instant rice, add about 1/2 to one cup of water. should be a little runny.fold in salsa, sour cream and 1 1/2 cups of cheese. Mix well. top casserole with the rest of the cheese.bake at 350 degrees for about 45 minutes or until rice is done. Super yummy!
• If you want a little more spice, chop jalepenos with onions, or for a lighter version substitute healthy choice soup and low fat sour cream, or lite cheese.

Steps:

• Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
• Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
• Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
• Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.