Chicken Taco Casserole

This chicken taco casserole combines shredded chicken, rice, black beans, tomatoes, and cheese in one baking dish.

Makes: 4 servings  |  Time: About 50 minutes

Ingredients

• ½ small onion, chopped
• 2 cups cooked shredded chicken
• 1½ cups cooked jasmine rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chilies, drained
• ½ cup unsweetened almond milk
• 2 large eggs plus 1 egg white, beaten
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 teaspoon ground cumin
• ½ tablespoon chili powder
• ½ teaspoon garlic salt
• Salt and pepper, to taste
• Cilantro and salsa, to serve

Directions

1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish.
2. In a large bowl, combine the onion, cooked chicken, rice, beans, drained tomatoes, almond milk, eggs, cheese, cumin, chili powder, and garlic salt. Season lightly with salt and pepper.
3. Spread the mixture evenly in the baking dish. Bake for 35–45 minutes, until the center is firm and reaches 165°F.
4. Let rest for 5–10 minutes, then divide into four portions and top with cilantro and salsa.

Storage

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat to 165°F.

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