Tex-Mex Chicken and Rice Casserole

Tex-Mex Chicken and Rice Casserole
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17 users rated this recipe an average rating of 4.0
Makes:
6 servings
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-flavor rice and vermicelli mix
1
14 ounce can chicken broth
2
cups water
2
cups chopped cooked chicken (10 ounces)
1
3
tablespoons canned diced green chiles, drained
1 1/2
teaspoons chili powder
1
teaspoon dried basil, crushed
1/8
teaspoon ground cumin
1/8
teaspoon ground black pepper
1/2

Directions

  1. Preheat oven to 425 degrees F. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including contents of the seasoning packet). Cook and stir for 2 minutes. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. Transfer to an ungreased 2-quart casserole.
  3. Bake, covered, about 25 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:
  • 323 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 53 mg chol.,
  • 971 mg sodium,
  • 30 g carb.,
  • 2 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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