Chicken and Brown Rice Mexi Casserole

Chicken And Brown Rice Mexi Casserole

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Christina Cameron

By
@chrstnfre2

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
45 Min

Ingredients

  • 2 Tbsp
    olive oil, light
  • 1 lb
    chicken breast cut into bite size pieces
  • 1 pkg
    taco seasoning mix
  • 1/2 c
    water
  • 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)
    salsa
  • ·
    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

Step-by-Step

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

Printable Recipe Card

About Chicken and Brown Rice Mexi Casserole

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



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