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Tex-Mex Chicken and Rice Casserole
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Tex-Mex Chicken and Rice Casserole
Makes: 6 servings
Serving size: 1 cup
Prep: 20 mins Bake: 425°F 25 mins Stand: 5 mins
  • make this recipe
  • user reviews (7)
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 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

From the Test Kitchen
  • 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,
  • Calories 280,
  • Protein (gm) 20,
  • Carbohydrate (gm) 28,
  • Fat, total (gm) 10,
  • Cholesterol (mg) 52,
  • Saturated fat (gm) 4,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 632,
  • Vitamin C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 48,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 931,
  • Potassium (mg) 236,
  • Calcium (DV %) 101,
  • Iron (DV %) 2,
  • Starch () 2,
  • Lean Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (7)
4215912531
danica.mcclure wrote:

My family loves this dish-I substitute a can of rotel for the tomatoes and green chiles. I've made it for pot lucks before by doubling the recipe and always get compliments.

1/4/2012 09:02:34 AM Report Abuse
cbhankins1 wrote:

Made it last night served next to a square of corn bread. Amazing.

10/30/2011 09:59:24 AM Report Abuse
larab6 wrote:

I'm so confused on the good reviews on this. It was VERY disappointing. I should have known given the ingredients but I tried it anyway and I would not recommend. I definitely discarded this one!

8/11/2011 08:48:33 PM Report Abuse
simplegrl27 wrote:

My family and I love this recipe! Tasty and easy.

4/26/2010 06:35:38 PM Report Abuse
anandadaydream wrote:

Five stars for low-cost and versatility! I make this often, and the picky boyfriend loves it. Salsa can sub in for fresh veggies in a pinch, chicken is optional, and I usually make it with just rice.

3/1/2010 08:52:07 AM Report Abuse
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