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As the leaves begin to change and the air turns crisp, many of us find ourselves seeking comfort in food that echoes the warmth of the season. Fall is synonymous with cozy gatherings, hearty meals, and the delightful aromas of spices filling the kitchen. There's something uniquely satisfying about curling up with a warm dish that not only nourishes the body but also warms the soul. This is where casseroles shine as a quintessential fall meal.

Fall Chili Chicken Taco Casserole

Experience the warmth of fall with this comforting Fall Chili Chicken Taco Casserole. Perfect for cozy gatherings, this dish layers shredded rotisserie chicken, black beans, corn, and zesty taco seasoning for a hearty meal everyone will love. It's easy to prepare and adaptable to various tastes, whether you prefer quinoa or rice as a base. Bake until bubbly and golden, and serve with fresh garnishes like avocado and cilantro for an inviting family dinner. Enjoy the essence of autumn in every bite!
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Ingredients
  

1 lb shredded rotisserie chicken

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 packet taco seasoning

2 cups cooked quinoa or rice

1 ½ cups shredded cheese (cheddar or a Mexican blend)

1 cup salsa (your choice of spice level)

1 small red onion, finely chopped

1 bell pepper (red or green), diced

½ cup chopped fresh cilantro

1 jalapeño, sliced (optional for heat)

1 avocado, diced (for topping)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Mix Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes (with juices), taco seasoning, and cooked quinoa or rice. Stir until everything is well combined.

      Prepare Baking Dish: In a greased 9x13-inch baking dish, spread half of the mixture evenly across the bottom.

        Add Veggies: Layer the finely chopped red onion, diced bell pepper, and sliced jalapeño (if using) over the chicken mixture in the baking dish.

          Layer Cheese & Salsa: Pour half of the salsa over the vegetables, followed by a generous layer of shredded cheese.

            Repeat Layers: Add the remaining chicken mixture over the cheese layer, then add the rest of the salsa and top with the remaining cheese.

              Bake the Casserole: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                Garnish: Once out of the oven, let the casserole cool for a few minutes. Sprinkle chopped cilantro on top, and finish with diced avocado before serving.

                  Serve: Serve warm, accompanied by a dollop of sour cream for extra creaminess.

                    Prep Time, Total Time, Servings: 15 minutes | 60 minutes | 6 servings