mexican chicken and brown rice casserole

(1 rating)
Recipe by
Brenda Andrews
Bakersfield, CA

I found this on Pinterest (don't you all just love that site!) and have no idea where it originated, but I made it and it was a hit. I doubled it and placed one in the freezer minus the cheese which I will add when I cook it! We loved it. I think it is very versatile; you could use it as a main dish, a chip dip or filling for a tortilla ! I hope you enjoy it as much as we did!

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For mexican chicken and brown rice casserole

  • 1 c
    brown or white rice
  • 1/2 c
    onion, diced
  • 1 tsp
    garlic, minced
  • 2 c
    frozen corn, thawed
  • 1 1/2 c
    cooked chicken breast, diced
  • 14 1/2 oz
    fired roasted diced tomatoes, undrained
  • 1 c
    tomato sauce
  • 1 c
    mexican blend shredded cheese
  • 2 tsp
    chili powder
  • 1 tsp
    cumin
  • OPTIONAL INGREDIENTS FOR TOPPING
  • sour cream
  • salsa

How To Make mexican chicken and brown rice casserole

  • 1
    Preheat oven to 350 degrees. Coat a 9 x 9 inch square baking pan or 2-quart casserole with cooking spray; set aside.
  • 2
    In a large saucepan, cook rice according to package directions.
  • 3
    Meanwhile, in a microwave safe bowl, add the onions and garlic and cook in the microwave for about 1 minute, to soften onions.
  • 4
    When rice is done, add it to a large mixing bowl. Mix in cooked onions and garlic, corn, diced chicken, tomatoes, tomato sauce, ½ cup of the cheese, chili powder and cumin. Mix well. Transfer to the casserole dish. Sprinkle with the remaining ½ cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and casserole is heated through.
  • 5
    Cool at least 10 minutes to set. Cut into 6 servings. If desired, top each with 1 tablespoon sour cream or yogurt, and 1 tablespoon salsa. Makes 6 servings

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