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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
Tex-Mex Chicken and Rice Casserole
Ingredients
  • 1/2 cup  chopped onion (1 medium)
  • 1 tablespoon  olive oil
  • 1 6.9ounce 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
  • 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,
  • cal. (kcal) 280,
  • Fat, total (g) 10,
  • chol. (mg) 52,
  • sat. fat (g) 4,
  • carb. (g) 28,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 20,
  • vit. A (IU) 632,
  • vit. 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 (mg) 101,
  • iron (mg) 2,
  • Starch () 2,
  • Lean Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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