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Chicken Taco Casserole

Chicken Taco Casserole

This taco casserole is one of the best casseroles I've made in a long time.

Course Main Course
Cuisine Mexican
Keyword Chicken Taco Casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 325 kcal


  • 2 cups cooked rice
  • 2 cups cooked chicken shredded (turkey is good too)
  • 1 14 1/2 oz can tomato sauce
  • 1 1 1/4 oz envelope taco seasoning
  • 1 15 - 30 oz can refried beans
  • 1 cup cheese grated (reserve in it's own baggie)
  • 1 cup tomatoes chopped (optional)
  • 1 cup guacamole optional
  • 1/2 cup sour cream optional
  • 5 cups tortilla chips optional


  1. Mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan. Top with chicken mixture.
  2. (You may want to flash freeze at this point before going on to the next step. Freeze in the disposable pan or pop out and put in freezer bag.)
  3. Top with 1-2 cans of refried beans so you have a nice even coating. Top with grated cheese.
  4. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  5. Top with your favorite toppings or dip with tortilla chips!