Taco Chicken Rice Casserole – a delicious recipe with chicken breasts, yellow onion, cream of chicken soup, taco, sour cream, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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!
2
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.
552
kcal
Calories
24
g
Fat
40
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 -3 boneless chicken breasts, 1 yellow onion, chopped, 1 (10 1/2 ounce) can cream of chicken soup, taco seasoning mix, and more.
Yes, Taco Chicken Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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