Chicken and Brown Rice Mexi Casserole

Chicken And Brown Rice Mexi Casserole Recipe

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Christina Cameron


I came up with this recipe one summer evening when I had left over chicken from chicken tacos. It has become a big hit in my house. Even my picky eater sons love it.

★★★★★ 1 vote
30 Min
45 Min


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2 Tbsp
olive oil, light
1 lb
chicken breast cut into bite size pieces
1 pkg
taco seasoning mix
1/2 c
1 can(s)
cambell's fiesta cheese soup
2 c
pre-cooked brown rice
2 c
mexican blend shredded cheese
1 dash(es)
milk, 2%
1/2 tsp
paprika, sweet mild
1/2 can(s)
salt and pepper to taste
if desired you can add any vegetable you like. i sometimes add fresh tomatoes and corn.

How to Make Chicken and Brown Rice Mexi Casserole


  • 1Pre-heat oven to 350 degrees
  • 2In a large skillet heat olive oil and add chicken.
  • 3When chicken is no longer pick add taco seasoning mix and 1/2 cup water. Cover and let cook 5 minutes.
  • 4In a large bowl add rice, cheese soup, salt and pepper, milk, salsa, paprika and 1 cup of shredded cheese. Stir well
  • 5Add chicken to bowl and stir to blend.
  • 6Pour mixture into a casserole dish or pan that has been spray with non-stick spray.
  • 7Cook in oven 30 minutes. Remove from oven sprinkle on remaining cup of shredded cheese return to oven and bake last 15 minutes.
  • 8Remove from oven and let cool about 10 minutes if you can and serve.

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About Chicken and Brown Rice Mexi Casserole

Course/Dish: Chicken, Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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