Mexican Chicken and Brown Rice Casserole

Brenda Andrews

By
@mrsbumblebee

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!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy