Description
This Tex Mex Chicken and Lentil Casserole is a hearty, flavorful, and satisfying dish that’s perfect for a family dinner. A combination of seasoned chicken, tender lentils, vibrant vegetables, and melted cheese creates a delicious and comforting casserole with a Tex-Mex twist. It’s a great make-ahead meal that’s sure to be a hit.
Ingredients
Units
Scale
For Lentils:
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- 1 1/2 cups green lentils, uncooked, rinsed & drained
- 2 cups chicken broth, low sodium
- 1/8 teaspoon salt
For Chicken:
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- 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:
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- 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:
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- 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
- Cook Lentils:
- 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.
- Cook Chicken:
- Preheat a large skillet on high heat and add oil.
- Add chicken, cumin, taco seasoning, salt, and pepper.
- Cook for 6-7 minutes, draining liquid into a large bowl halfway through and stirring occasionally.
- Transfer chicken to the same large bowl and set aside.
- Sauté Vegetables:
- Preheat oven to 375°F (190°C).
- Return skillet to medium-high heat and add oil.
- Add onion, garlic, bell peppers, taco seasoning, cumin, and salt.
- Cook for 5-7 minutes, or until golden brown, stirring occasionally.
- Combine Ingredients:
- Transfer the vegetables 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 a spatula enough to combine.
- Assemble Casserole:
- Transfer the mixture to a 9 x 13 ovenproof baking dish.
- Level/press gently with a spatula.
- Bake:
- Bake uncovered for 30 minutes.
- Sprinkle with remaining cheese and bake for another 10 minutes.
- Rest and Serve:
- 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.
- Use any color of bell peppers you like.
- Adjust the amount of taco seasoning and cumin to your taste.
- You can add other vegetables, such as zucchini or mushrooms.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
