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Taco Chicken Casserole
If you love Chicken Tacos, you will love this Taco Chicken Casserole. So easy to throw the ingredients together, then enjoy with all your favorite added toppings!
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This recipe is low carb, keto-friendly, gluten free, and a Trim Healthy Mama S Fuel.
I’ve mentioned before that I love casseroles, because they are so fast and so easy.
Most casseroles are made with one bowl, mix it well, then pour into your prepared pan and bake.
Serve with another vegetable and a side salad, and you have an awesome 30 minute meal, perfect for weeknights!
I have several casseroles that are popular, but my chicken casseroles are by far the most viewed recipes!
So I’ve been thinking about what other kinds of dishes I could create.
The first idea was to create a Taco Chicken Casserole (and stay tuned for a Buffalo Chicken Casserole that is coming in the next couple of weeks).
Cooking Chicken Breast in the Instant Pot
I absolutely LOVE my Instant Pot for cooking the chicken.
I’ve chosen to use pre-cooked chicken in these recipes, and using my Instant Pot makes that so much easier!
In fact, if I’m honest, I hardly ever thaw out my chicken breasts anymore.
When I need to cook them, I throw the whole section into my Instant Pot with about a cup of water.
Season with salt and pepper, then process at manual pressure for 30-40 minutes. The time will vary a bit depending on how big they are.
I drain the water/broth off (and usually save to use later), then shred the chicken with my hand mixer.
Easy Meal Prep
You could even cook a large batch of chicken breasts this way, shred it, then freeze it for later use.
On the day you want to use your chicken, just take it out of the freezer and allow it to thaw for a couple of hours on the countertop, or place it in your refrigerator overnight to thaw.
So easy, and a great way to prep ahead for meals through the week or month.
I chose to add a bag of frozen riced cauliflower to this casserole, as it helps to bulk it up a bit, and adds some extra nutrition.
Seriously, I can’t seem to get enough of that riced cauliflower! Having it available in the freezer section of my grocery store has been a game-changer for me!
If you really love jalapeños, and spicy foods, feel free to add more than 1 jalapeño. I didn’t really think you could taste it too much, but the heat can vary so much from pepper to pepper.
Also, you can use any kind of salsa you want. I used a Cantina Style Salsa from Walmart, but you could even use a salsa verde if you wished!
Customize it to your own preferences. I used shredded cheddar cheese, but you could easily use a blend of Montery Jack and Colby cheeses.
As for the taco seasoning, most seasonings are full of fillers, starch, and sometimes even sugar!
I have used this Homemade Taco Seasoning from Darcie’s Dish and it is spot-on for flavor!
(And as a bonus, you probably already have all of the ingredients in your spice cabinet!)
As for the toppings to go on top of your casserole, you can add extra salsa, shredded cheese, sour cream, pickled jalapeños, diced onions, cilantro, tomatoes, or even diced avocado!
And if ground beef is more your thing, be sure to check out this Easy Taco Casserole from my friend Taryn, at Joy Filled Eats. She also has a Mexican Chicken Casserole that uses a smoky chipotle powder (and some tips on how to make cheese taco shells)!
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So, what do you need for this Taco Chicken Casserole?
5 Cups Diced, Cooked Chicken Breast (I used Boneless, Skinless)
1 12 Ounce Bag Frozen Riced Cauliflower
1/2 Cup Chopped Onion
1/4 Cup Chopped Jalapeno (about 1, chopped)
1 ½ Cups Sour Cream
1 Cup Salsa
4 Tablespoons Taco Seasoning
1 Cup Shredded Cheddar Cheese
Taco Chicken Casserole
- 5 Cups Diced Cooked Chicken Breast (I used Boneless, Skinless) (About 2 pounds of chicken)
- 1 12 Ounce Bag Frozen Riced Cauliflower
- ½ Cup Chopped Onion
- 1/4 Cup Chopped Jalapeno about 1, chopped
- 1 ½ Cups Sour Cream
- 1 Cup Salsa
- 4 Tablespoons Taco Seasoning
- 1 Cup Shredded Cheddar Cheese
- Preheat oven to 350.
- In a large bowl, combine chicken, cauliflower, onion, jalapeno, sour cream, salsa, and taco seasoning.
- Stir well, then spread into a 9x13 dish.
- Top with shredded cheddar cheese.
- Bake for 30-35 minutes, broiling the last minute or two to brown the cheese on top a bit.