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


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.


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.

About Chicken and Brown Rice Mexi Casserole

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