Lindsay at Passionate Homemaking is starting a Nutritious Freezer Meals Carnival today.  I wanted to be a part of this and I am looking forward to other recipes.  Since I am part of a freezer meal cooking club and have also done quite a bit of Once A Month Cooking I am excited to get more recipes.  I am going to share my Chicken Taco Casserole recipe.  The original recipe is from here.  I made some changes to make it completely homemade.


2 cups organic brown or jasmine cooked rice

2 cups cooked chicken, shredded (I used organic from a local farm)

1 (14 1/2 ounce) can organic tomato sauce

1 (1 1/4 ounce) taco seasoning (I made my own)

1 (15-30 ounce) can organic refried beans

1 cup organic cheese, grated (reserve in it’s own baggie)

1 cup tomato, chopped (optional)

1 cup guacamole (optional)

1/2 cup sour cream (optional)

5 cups tortilla chips (optional)


1. Mix taco seasoning and tomato sauce.

2. Add shredded chicken and coat it well with tomato mixture.

3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.

4. Top with chicken mixture.

5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.

6. Freeze in the disposable pan or pop out and put in freezer bag.

7. Place casserole back in the 9 X 13 X 2 pan.

8. After thawing top with grated cheese.

9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.

I made this for our cooking club and for ourselves.  We liked it.  I did eat it with some tortilla chips.  For more nutritious freezer meals, please visit Passionate Homemaking.