Mix and Bake Chicken Taco Casserole

• 1 pound boneless chicken tenders/strips
• 1/4 cup taco seasoning
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1 cups dry rice
• 1 yellow onion, chopped
• 2 poblano peppers, chopped
• 1 cup fresh or frozen corn
• 1 can (10 ounce) Rotel tomatoes
• 1 cup black beans
• 1 1/2 cups shredded Mexican cheese
• plain Greek yogurt
• shredded lettuce/green onion/cilantro
• cubed or sliced avocado
• tortilla strips

Instructions

1. 1. Preheat the oven to 450°F.
2. 2. In a 9x13 inch baking dish, toss the chicken with taco seasoning, olive oil, and butter. Bake 15 minutes, until fully cooked. Reduce the oven to 400°F.
3. 3. Shred the chicken in the casserole dish using 2 forks.
4. 4. Add the rice, onions, peppers, corn, tomatoes, and black beans. Pour over 1 1/2 cups of water. Mix it up. Top with cheese. Cover and bake 25 minutes. Remove the lid and bake another 10 minutes. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.
5. 5. Serve the casserole topped as desired. Enjoy!