Tex-Mex Chicken and Rice Casserole

Tex Mex Chicken and Rice Casserole

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Prep: 20 minutes
Bake: 25 minutes

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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.

 

I wanted to share this recipe with everyone.  My kids absolutely loved it!!!