Chicken Taco Rice Casserole

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)