Recipe finder
Tex-Mex Chicken and Rice Casserole
- Makes: 6 servings
- Prep 20 mins
- Bake 25 mins
- Stand 5 mins
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
- 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).
- 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.
- Bake, covered, in a 425 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make Ahead Tip
- Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degrees F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
Nutrition Facts
(Tex-Mex Chicken and Rice Casserole)
Servings Per Recipe 6, vit. A (IU) 632, Thiamin (mg) 0, Lean Meat () 2, vit. C (mg) 6, Niacin (mg) 7, Riboflavin (mg) 0, Folate (µg) 48, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 20, Starch () 2, cal. (kcal) 280, iron (mg) 2, sat. fat (g) 4, calcium (mg) 101, chol. (mg) 52, Potassium (mg) 236, Fat, total (g) 10, sodium (mg) 931, carb. (g) 28, sugar (g) 3, fiber (g) 2, Polyunsaturated fat (g) 1, Monosaturated fat (g) 4, Fat () 1