Skinny Mexican Chicken and Brown Rice Casserole

Skinny Mexican Chicken and Brown Rice Casserole Healthy Recipe

4 Servings 38 min Cook

Macros/Serving: 551 Calories
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1 Tbsp Olive Oil
1 1/2 Cup, chopped or diced Chicken Breast
1 Cup Brown Rice
1/2 Cup, chopped Onions
1 Tsp Garlic
2 Cup kernels Corn
2 Cup Tomatoes
1 Cup Pasta Sauce
2 Oz Mozzarella Cheese
2 Oz Cheddar Cheese
2 Tsp Chili Powder
1 Tsp, ground Cumin


Preheat oven to 350 degrees F.

Coat a 9x9 inch square baking pan or 2-quart casserole with cooking spray; set aside.

Heat oil in a skillet over medium-high heat.

Add chicken and cook for 7-12 minutes, or until cooked through and no longer pink.

Set aside.

In a large saucepan, cook rice according to package directions.

Meanwhile, in a microwave safe bowl, add the onions and garlic and cook in the microwave for about 1 minute, to soften onions.

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.

Cool at least 10 minutes to set.

Cut into 6 servings.


Recipe inspired by: http://www.