4 Can Mexican Chicken Casserole

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 (4.5 ounce diced mild green chiles, mild
  • 1 (15.25 ounce can Corn
  • 1 (14.5 ounce can Tomatoes, petite

• Condiments

  • 1 cup Taco sauce

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Dairy

  • 1 cup Mexican-blend cheese

Found on theseasonedmom.com

Description

Ingredients

• 2 cups diced cooked chicken
• 2 cups cooked brown rice (can substitute with cooked white rice or cooked quinoa)
• 1 (15.25 ounce) can corn, drained
• 1 (14.5 ounce) can petite diced tomatoes, NOT drained
• 1 (4.5 ounce) diced mild green chiles, NOT drained
• 1 cup taco sauce
• 1 cup shredded Mexican blend cheese, divided
• Optional toppings: diced avocado, guacamole, sour cream, halved grape tomatoes, chopped green onion, sliced olives

Directions

• Preheat oven to 375 degrees F. Spray a baking dish with cooking spray and set aside (an 11-inch x 7-inch dish works well, or a medium oval dish would also be fine).
• In a large bowl, stir together chicken, rice, drained corn, diced tomatoes (not drained), chilies (not drained), taco sauce, and HALF of the cheese.
• Place chicken mixture into the prepared baking dish. Top with remaining cheese and bake, uncovered, for about 20 minutes (or until cheese is melted and dish is heated through).
• Garnish with optional toppings and serve!