I hope your week is off to a good start! We’re gonna get straight to the food today cause I’m so excited to be sharing this delicious casserole with you! Today we’re doing a twist on TACO NIGHT! My go-to is our basic turkey tacos (or a turkey taco salad version of them) but I love fish tacos, vegetarian tacos, exotic-flavored tacos. Basically never met a taco I didn’t like. Today I’m bringing you a newer favorite! This healthy chicken taco casserole is a super easy one to prep and has all the great taco flavors baked right in.
We’ve got the taco-flavored chicken breasts, some steamed rice, salsa and zucchini for a hit of veggies. Plus there’s a cheesy topping layer and then a crunchy chip topping layer. Yes and yes. You will be winning at taco night for sure! So let’s get cooking.
A few notes on this healthy chicken taco casserole:
The rice and chicken for this recipe needs to be already cooked. Please plan accordingly. I cooked 1 cup of dry brown rice to use for this recipe. And I used my homemade taco seasoning on some boneless, skinless chicken breasts and grilled them off the day before. (You can also bake them at 375 for about 30 minutes, until cooked through.) You can use gluten-free tortilla chips to make this recipe gluten-free. Use homemade salsa or your favorite brand of store-bought salsa. 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 could also add in ½ to 1 cup of corn if you’d like.
I’ve only made it with zucchini so far but I might try adding spinach to the casserole next time for an extra dose of veggies Just have to make sure it doesn’t release too much liquid as it all bakes. If you have taco lovers in your house, give this healthy chicken taco casserole a try to switch things up. Just make sure it’s a Tuesday. (Oh and you might also want to check out this baked taco mac and cheese. SO much yum.) Hope you have a wonderful week! XO, Kathryn
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.
Pyrex Glass Mixing Bowl Set (3-Piece) New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 Portmeirion Sophie Conran White Rectangular Roasting Dish, ( Lasagna Baker)
