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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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4.0 by 105 people

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Prep: 20 mins
  • Bake: 25 mins 425°F
  • Stand: 5 mins

Tex-Mex Chicken and Rice Casserole

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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Reviews (3)

105 Ratings
771 Days Ago
This is a really tasty casserole. The original recipe I have is for twice the amount. I bake it in a 9x13 pan. Ingredients are doubled and it includes a cup of rice. I use a mixture of white and other rices. Two boneless chicken breasts equal about four cups diced. I just made it yesterday, for the first time in a long time. I didn't have tomatoes so I used a can of petite diced. I also didn't have green chiles so I just left them out. I'm thinking a can of Rotel diced tomatoes with green chiles would do the trick. If you're worried about the extra liquid, just decrease the water by 1/2 cup. The lack of green chiles really didn't hurt the recipe at all. I make it in a Dutch oven type pan so there's room to add the chicken, etc. without having to dirty a big mixing bowl. I really don't see the point in that.

Oh, also my recipe calls for putting it back into the oven for 5 minutes after you sprinkle on the cheese. I think that's much better.
825 Days Ago
4 stars, yum, delicious! More of a savory, rich flavor than spicy---the heat is subtle. Big flavor for few calories! Save time & $ (I did & these worked fine)--skip the oven & do it all the way on stovetop. Just add spices & chiles at the start of the 20 minute simmer, then add the rest & heat through, covered, stirring, as desired. A half-can of 4 oz diced chiles is about 3-4 tablespoons, so use half can & freeze the rest for next time.
890 Days Ago
Could you use a can of diced tomatoes and green chilies in place of the chopped tomatoes and the green chilies?

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