Chicken- Taco Bake

This is assembly-line cooking at its best. Cooked rice on the bottom, shredded chicken tossed in taco-seasoned tomato sauce in the middle, a thick layer of refried beans spread on top, and grated cheese blanketing everything. One pan, four layers, zero fuss.

The taco seasoning mixed with tomato sauce creates a saucy coating for the chicken that keeps it from drying out during baking. It also seasons the rice layer underneath as the juices seep down. Use leftover rotisserie chicken or cooked turkey to keep the prep to about 15 minutes.

The refried bean layer is the glue between the saucy chicken and the cheese. Spread it thick; up to two cans if you want a substantial bean layer that adds protein and makes this casserole genuinely filling. The cheese melts into the beans during baking and creates that bubbly, golden top everyone fights over.

Kitchen Tips

• Spread the refried beans with the back of a wet spoon; they stick to dry utensils and tear the chicken layer apart
• This freezes beautifully before baking; assemble, wrap tightly, and freeze for up to 3 months
• Thaw completely before baking or add 15-20 extra minutes to the cook time from frozen
• Let it rest 10 minutes after baking so the layers set and it slices cleanly

Variations

• Ground beef version: Brown ground beef with the taco seasoning instead of using shredded chicken
• Loaded: Top with diced tomatoes, sliced jalapenos, sour cream, and fresh cilantro after baking
• Low carb: Skip the rice layer and use a bed of shredded lettuce added after baking for a taco salad casserole