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Cilantro Lime Chicken Casserole, No Bake

Thanks for sharing!

Cilantro Lime Chicken Casserole is delicious, healthy, and makes great leftovers! 

I totally winged this recipe for cilantro lime chicken the first time I made it. Once I took ONE bite of it, I immediately grabbed a piece of paper and quickly wrote down all the steps and ingredients, so I could make it again and again. Then, an even better surprise was when my kids loved it and ate the leftovers again and again. This is not sweet and is almost a bit spicy. The cilantro and onions give it a nice zing, so I did not expect my kids to eat it, but they did. Please, no one tell them this is super healthy and good for them. 

I love making casseroles because then I don’t have to cook any sides. The meat, vegetables, and carbs are all perfectly balanced and playing nice together in one meal. Many casseroles require being baked, but not this recipe for cilantro lime chicken casserole. No baking requirement means supper is ready faster and your kitchen doesn’t get heated up. 

Oh yeah, this recipe is naturally gluten-free! 

Cilantro Lime Chicken Casserole Ingredients

For the Sauce:

  • 1/4 cup lime juice
  • 2 cups fresh cilantro
  • 1 garlic clove, crushed
  • 1/2 cup olive oil
  • Cayenne pepper to taste (I just did one very small pinch) 
  • 1/2 teaspoon sea salt
  • 1/2 cup plain (non-flavored) Greek-yogurt

For the Casserole

  • 1 cup of quinoa, rice, or cauliflower rice (pictures in this post are taken with quinoa)
  • 2 boneless, skinless chicken breasts
  • One envelope of taco seasoning (see this post for homemade gluten-free taco seasoning) 
  • 1/2 tablespoon Lawry’s Seasoning Salt
  • 1 tablespoon chicken bouillon 
  • Pinch of cayenne pepper to taste
  • 1 can of corn, drained
  • 1 can of black beans, drained and rinsed
  • 4 tomatoes diced, or 1 can of tomatoes with green chilies (drain for less heat, or leave the liquid for more heat) I had an abundance of garden tomatoes, so I used those this time. 
  • 1/2 red onion, chopped

Cilantro Lime Chicken Casserole Directions

For the Sauce

  1. Combine all the ingredients into a blender or food processor and blend until smooth and well combined. 

For the Casserole

  1. Rinse and cook your quinoa or rice according to package directions. 
  2. Butterfly the chicken breasts and cook them in a skillet with some olive oil. As they are cooking add the taco seasoning, Lawry’s seasoning salt, chicken bouillon, and cayenne pepper. Tip: You could easily do this step in a crockpot or Instant Pot! 
  3. Shred the chicken once it is cooked. Tip: I love using my Kitchen Aid mixer for this step, check out this blog post I wrote about Kitchen Aid hacks. 
  4. Return chicken to your skillet (or crockpot) and add the remaining ingredients, including quinoa or rice. Mix until well combined. Add your cilantro lime sauce over the casserole and stir to combine. Tip: reserve a small amount of your cilantro lime sauce and drizzle on top for a beautiful plating effect. 

Cilantro Lime Chicken Casserole, No Bake

Ingredients

  • For the Sauce:
  • 1/4 cup lime juice
  • 2 cups fresh cilantro
  • 1 garlic clove, crushed
  • 1/2 cup olive oil
  • Cayenne pepper to taste (I just did one very small pinch)
  • 1/2 teaspoon sea salt
  • 1/2 cup plain (non-flavored) Greek-yogurt
  • For the Casserole
  • 1 cup of quinoa, rice, or cauliflower rice (pictures in this post are taken with quinoa)
  • 2 boneless, skinless chicken breasts
  • One envelope of taco seasoning (see this post for homemade gluten-free taco seasoning)
  • 1/2 tablespoon Lawry’s Seasoning Salt
  • 1 tablespoon chicken bouillon
  • Pinch of cayenne pepper to taste
  • 1 can of corn, drained
  • 1 can of black beans, drained and rinsed
  • 4 tomatoes diced, or 1 can of tomatoes with green chilies (drain for less heat, or leave the liquid for more heat) I had an abundance of garden tomatoes, so I used those this time.
  • 1/2 red onion, chopped

Instructions

    For the Sauce

Combine all the ingredients into a blender or food processor and blend until smooth and well combined. 

For the Casserole

1. Rinse and cook your quinoa or rice according to package directions. 

2. Butterfly the chicken breasts and cook them in a skillet with some olive oil. As they are cooking add the taco seasoning, Lawry’s seasoning salt, chicken bouillon, and cayenne pepper. Tip: You could easily do this step in a crockpot or Instant Pot! 

3. Shred the chicken once it is cooked. Tip: I love using my Kitchen Aid mixer for this step, check out this blog post I wrote about Kitchen Aid hacks. 

4. Return chicken to your skillet (or crockpot) and add the remaining ingredients, including quinoa or rice. Mix until well combined. Add your cilantro lime sauce over the casserole and stir to combine. Tip: reserve a small amount of your cilantro lime sauce and drizzle on top for a beautiful plating effect. 

Enjoy!

Anna

Thanks for sharing!

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