An easy casserole with Mexican inspired flavors, this gluten-free chicken taco casserole is sure to become a family favorite! It's quick to whip up and makes a great freezer meal.
1poundground chickenor 2 cups cooked diced or shredded chicken
1 (15 ounce)canblack beans
1 (15 ounce)cancorn
2cupsminute rice
1 ½cupsmilk
1 (10.5 ounce) cancondensed cream of chicken soupgluten-free if needed, see notes.
1 (10 ounce)canmild RO*TEL diced tomatoes with green chilies
3Tablespoonstaco seasoningor 1 packet
1cupshredded Mexican blend cheese
1bagTaco Doritosnacho cheese Doritos, or plain tortilla chips
Instructions
Heat olive oil in a large skillet over medium-high heat. Add ground chicken, sauté for 5 minutes until fully cooked, breaking up into small pieces as you go. Set aside. (Skip if using pre-cooked chicken.)
Drain and rinse the cans of black beans and corn.
In a large bowl, combine chicken, beans, corn, Minute rice, milk, cream of chicken soup, RO*TEL tomatoes, taco seasoning, and cheese.
Pour the mixture into a greased 2-quart casserole dish or 9x13-inch baking dish.
Crush Doritos and sprinkle over the casserole. Cover with aluminum foil.
Bake at 350°F for 30 minutes to 1 hour, removing the foil for the last 15 minutes. Ensure the casserole is golden brown and warm in the center, about 165°F on a digital instant read thermometer.
Notes
Refrigerate leftovers 3-4 days, reheat in microwave or oven. Casserole can be frozen before baking, sprinkle the chips on top at the time of backing.