A friend of mine found the original recipe on the back of rice package. Since then, many years ago, I have passed it on to many people. It seems like everyone who has tasted this recipe, loves it.
The reason I say “original recipe” is because it has gone through a few changes. Originally it was prepared in a big skillet, and had less rice and now it is a casserole, with more rice to feed a crowd and easier to take to a pot luck, church or family functions. I sometimes add a can of black beans rinsed and drained. Some people serve it on tortilla shells with added garnishes; salsa, sour cream, guacamole etc…
Chicken Taco Rice Casserole
1 pound boneless chicken breast (cubed or strips)
Olive Oil or vegetable oil to saute’ chicken
1 – 15 ounce can chicken broth
1 – 15 ounce can tomato sauce
1 – 15 ounce can corn (drained)
1 package Taco Seasoning
3 cups cooked rice
1 – 8 ounce shredded cheese (cheddar or colby jack)
1 bag tortilla chips
Cook cut up chicken in olive oil until opaque/white, add chicken broth, tomato sauce, corn, taco seasoning. Mix well together and let it come to a boil, turn down heat and simmer for about 7-10 minutes. Add the cooked rice, stir to blend. Pour into a baking dish and spread cheese on top.
Cover and place in 350 degree pre-heated oven for about 20-25 minutes, cheese should be melted completely. Let stand about 10 minutes before serving. Serve with the tortilla chips on the side, scoop up with tortilla chips to eat or use a fork!
Optional additions:
1 – 15 ounce can black beans rinsed and drained (optional)
