Description
This Tex Mex Chicken and Lentil Casserole is a hearty and flavorful dish combining tender chicken, protein-packed lentils, vibrant vegetables, and classic Tex Mex seasonings. Baked to perfection and topped with melted cheese and fresh cilantro, it makes a comforting and nutritious meal perfect for family dinners or meal prep.
Ingredients
For Lentils and Broth
- 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 Vegetables and Seasoning
- 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
Additional Ingredients
- 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 rinsed lentils, chicken broth, and salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until lentils are tender. Once cooked, set aside.
- Cook Chicken: While lentils cook, preheat a large skillet over high heat and add 1 tablespoon oil. Add chopped chicken along with cumin, taco seasoning, salt, and black pepper. Cook for 6-7 minutes, stirring occasionally and draining any released liquid halfway through. Once cooked, transfer chicken to a large mixing bowl and set aside.
- Sauté Vegetables: Preheat oven to 375°F. Return the skillet to medium-high heat, add remaining 1 tablespoon oil. Add chopped onion, minced garlic, and bell peppers along with taco seasoning, cumin, and salt. Cook for 5-7 minutes until vegetables are golden and soft, stirring occasionally.
- Mix Components: Transfer the sautéed vegetables to the bowl with chicken. Add the cooked lentils, diced tomatoes, corn, half a cup of shredded cheese, diced green chilies, an additional teaspoon cumin, taco seasoning, and half a cup of chopped cilantro. Gently mix everything together with a spatula until evenly combined.
- Assemble and Bake: Transfer the mixture to a 9 x 13 inch ovenproof baking dish and spread evenly, pressing gently with the spatula. Bake uncovered in the preheated oven for 30 minutes. Then sprinkle the remaining cheese on top and bake for another 10 minutes until cheese is melted and bubbly.
- Rest: Remove the casserole from the oven, cover tightly with foil, and let stand for 30 minutes to set and develop flavors.
- Serve: Garnish with the remaining chopped cilantro. Cut casserole into 8 slices and serve hot for a delicious Tex Mex meal.
Notes
- Use low sodium broth and seasonings to control salt intake.
- Can substitute chicken thighs for breasts if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for meal prep.
- For extra heat, add diced jalapeños or hot sauce with the chilies.
- If lentils absorb too much liquid during simmering, add a bit more broth or water to maintain moisture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
