Tex-Mex Chicken and Rice Casserole

Description
Contributed by Catsrecipes Y-Group
 * Makes 6 servings

Ingredients

 * ½ cup chopped onion (1 medium)
 * 1 tablespoon olive oil
 * 1 x 6.9-ounce package chicken-flavored rice and vermicelli mix
 * 1 x 14-ounce can chicken broth
 * 2 cups water
 * 2 cups chopped cooked chicken or turkey
 * 1 cup chopped seeded tomatoes (2 medium)
 * 3 tablespoons canned diced green chile peppers, drained
 * 1 teaspoon dried basil, crushed
 * 1½ teaspoons chili powder
 * ⅛ teaspoon ground cumin
 * ⅛ teaspoon black pepper
 * ½ cup shredded cheddar cheese (2 ounces)

Directions

 * 1) In a medium saucepan cook onion in hot oil over medium heat until tender.
 * 2) Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
 * 3) Stir in broth and water.
 * 4) Bring to boiling; reduce heat.
 * 5) Cover and simmer for 20 minutes (liquid will not be fully absorbed).
 * 6) Transfer the rice mixture to a large bowl.
 * 7) Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper.
 * 8) Transfer to a 2-quart casserole.
 * 9) Bake, covered, in a 425°F oven for 25 minutes.
 * 10) Sprinkle with cheese.
 * 11) Let stand for 5 minutes before serving.

Make Ahead Directions

 * 1) Prepare as above through step 1.
 * 2) Cover and chill for up to 24 hours.
 * 3) Bake, covered, in a 425°F oven about 40 minutes or until heated through.
 * 4) Uncover and sprinkle with cheese.
 * 5) Let stand for 5 minutes before serving.

Nutritional information
Calories 280 | Total Fat (g) 10 | Saturated Fat (g) 4 | Monounsaturated Fat (g) 4 | Polyunsaturated Fat (g) 1 | Cholesterol (mg) 52 | Sodium (mg) 931 | Carbohydrate (g) 28 | Total Sugar (g) 3 | Fiber (g) 2 | Protein (g) 20