Tex-Mex Chicken and Rice Casserole

Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.

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91 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Serving Size: 1 cup
  • Prep: 20 mins
  • Bake: 25 mins 425°F
  • Stand: 5 mins
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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
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
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 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
From the Test Kitchen

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)
    Per serving:
  • 280 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 52 mg chol.,
  • 931 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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