Tex Mex Chicken and Lentil Casserole
Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and chicken. It's full of flavor and family approved.
Servings: 8 servings
Calories: 443kcal
Ingredients
For Lentils:
- 1 1/2 cup green lentils uncooked, rinsed & drained
- 2 cups chicken broth low sodium
- 1/8 teaspoon salt
For Chicken:
- 2 pounds boneless skinless chicken breasts chopped
- 1 teaspoon cumin ground
- 1 teaspoon taco seasoning low sodium
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon oil for frying
For Vegetables:
- 1 large onion finely chopped
- 4 large garlic cloves minced
- 2 large bell peppers chopped
- 1 teaspoon taco seasoning low sodium
- 1 teaspoon cumin ground
- 1/8 teaspoon salt
- 1 tablespoon oil for frying
Other Add-Ins:
- 14 ounces can diced tomatoes low sodium
- 2 cups corn frozen or canned (drained)
- 2 cups Tex Mex or Colby Jack cheese shredded & divided
- 4 ounces can diced green chilies
- 1 teaspoon cumin ground
- 1 teaspoon taco seasoning low sodium
- 1 cup cilantro chopped & divided
Instructions
- In a medium pot, combine lentils, chicken broth and salt. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Set aside.
- Meanwhile, preheat large skillet on high heat and add oil. Add chicken, cumin, taco seasoning, salt, pepper and cook for 6-7 minutes, draining liquid into a large bowl halfway through and stirring occasionally. Transfer chicken to same large bowl and set aside.
- Preheat oven to 375 degrees F. Return skillet to medium-high heat and add oil. Add onion, garlic, bell peppers, taco seasoning, cumin, salt and cook for 5-7 minutes or until golden brown, stirring occasionally.
- Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with spatula enough to combine.
- Transfer mixture to a 9 x 13 ovenproof baking dish and level/press gently with spatula. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and bake for another 10 minutes.
- Remove casserole from the oven, cover with foil and let stand for 30 minutes before serving.
- Garnish with remaining cilantro, cut into 8 slices and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: In an airtight container up to 3 months.
- Meal prep: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.
Nutrition
Serving: 1slice | Calories: 443kcal | Carbohydrates: 37g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 506mg | Fiber: 13g | Sugar: 6g