One Pan Chicken Taco Casserole: A Flavorful, Hassle-Free Dinner Solution

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 can diced tomatoes with green chilies
• 1 cup cooked rice (white or brown)
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 0.5 cup diced bell peppers (any color)
• 0.5 cup diced red onion
• 1 tablespoon olive oil
• to taste salt and pepper
• for garnish fresh cilantro
• for serving sour cream and diced avocado (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or pan, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté for about 5-7 minutes or until the chicken is browned and cooked through.
3. Stir in the diced bell peppers, red onion, black beans, corn, and the canned diced tomatoes (with their juices). Mix well.
4. Add the cooked rice and taco seasoning to the skillet. Stir everything together until evenly combined.
5. Sprinkle half of the shredded cheese over the mixture, then mix again to combine.
6. Remove from heat and sprinkle the remaining cheese over the top. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
7. Once done, let it cool for a few minutes. Before serving, garnish with fresh cilantro, and add dollops of sour cream and avocado, if desired.