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Tex Mex Chicken and Lentil Casserole

Tex Mex Chicken and Lentil Casserole

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Tex Mex Chicken and Lentil Casserole is a vibrant and satisfying dish that combines tender chicken with hearty lentils, colorful vegetables, and a blend of southwest spices. This nutritious casserole is perfect for family dinners or meal prepping, providing a delicious balance of flavors in every bite. Packed with protein and fiber, it’s a wholesome choice that appeals to all ages. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this casserole delivers on taste and nutrition.

Ingredients

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  • 1 1/2 cups green lentils (uncooked, rinsed & drained)
  • 2 cups chicken broth (low sodium)
  • 2 pounds boneless skinless chicken breasts (chopped)
  • 1 large onion (finely chopped)
  • 4 large garlic cloves (minced)
  • 2 large bell peppers (chopped)
  • 14 ounces can diced tomatoes (low sodium)
  • 2 cups corn (frozen or canned, drained)
  • 2 cups Tex Mex or Colby Jack cheese (shredded & divided)
  • 1 cup cilantro (chopped & divided)

Instructions

  1. In a medium pot, combine lentils, chicken broth, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 20 minutes until tender. Set aside.
  2. Preheat a large skillet on high heat. Add oil and chopped chicken seasoned with cumin, taco seasoning, salt, and pepper. Cook for about 6-7 minutes until done. Transfer to a bowl.
  3. In the same skillet, add more oil if needed and sauté onions, garlic, bell peppers, taco seasoning, and cumin until golden brown.
  4. Combine cooked vegetables with chicken, lentils, diced tomatoes, corn, half of the cheese, diced green chilies, and half of the chopped cilantro in a bowl.
  5. Pour the mixture into a greased 9 x 13 baking dish; level out gently. Bake uncovered at 375°F for 30 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes until melted.
  6. Let rest covered with foil for about 30 minutes before serving; garnish with remaining cilantro.

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