Tex-Mex Chicken and Rice Casserole

Tex Mex Chicken and Rice Casserole Ingredients

1/2 cup chopped onion (1 medium) 1 tablespoon olive oil 1 6.9-ounce package chicken-flavored rice and vermicelli mix 1 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 1-1/2 teaspoons chili powder 1/8 teaspoon ground cumin 1/8 teaspoon black pepper 1/2 cup shredded cheddar cheese (2 ounces)

Directions

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

Make Ahead Directions:

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

Nutrition Facts

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

Contributed by:

 * Catsrecipes Y-Group