KITCHEN CORNER: Healthy Chicken Taco Casserole

Published 11:53 am Tuesday, September 3, 2019

By Ellen Cawood

Kitchen Corner

So, I’ve had way too much fun these past couple of weeks. My best friend is getting married, and we went on a super fun trip to Nashville for her bachelorette party. My dad cooked a big rib dinner and had me over one night. I had to make a special trip to Knoxville which resulted in my first time trying Texas Roadhouse (I can’t believe I made it 26 years of life without eating there.)… Basically, I have not been eating as healthy as I would normally like so this week it is time to get back on track.

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When I was trying to decide what I wanted to share with y’all, I knew I wanted it to be healthy while also being time and budget friendly. I came across this recipe and knew it would be perfect. Also I think kids would love it, so it would be great to try with the whole family.

Healthy Chicken Taco Casserole

Ingredients: 3 chicken breasts, 3 cups of chicken broth, 1 yellow onion, ¼ cup of pickled jalapeño, 1 bag Green Giant cauliflower rice, 1 eight ounce container of sour cream, 1 cup of salsa, 1 packet of taco seasoning, 2 cups of shredded fiesta blend cheese.

Instructions: Begin by placing the three chicken breast and 3 cups of chicken broth in the crockpot. Cook on low for 6-8 hours. My suggestion is to cook this overnight or while you are at work so all you have to do when you get home is assemble the casserole and bake it. Shred the chicken when it is done cooking and drain off the excess liquid.

Preheat the oven to 350 degrees. Finely chop the yellow onion and jalapenos and add them to a large mixing bowl. If you do not like spicy food, feel free to omit the jalapenos. Microwave the bag of cauliflower rice according to the bag instructions and add it to the mixing bowl along with the 8 ounce container of sour cream, salsa, and taco seasoning. Thoroughly combine all ingredients in bowl. Add the shredded chicken to the mixing bowl and once again mix until thoroughly combined. Adding the chicken last helps to ensure each bite has equal parts chicken and rice mixture.

Pour mixture into a sprayed baking dish. Sprinkle cheese on top of the dish and bake for 25-30 minutes. Allow to cool for 5 minutes before serving, and enjoy!