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Tex-Mex Chicken 'n' Rice Casserole

Makes: 6 servings
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 6.9 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  cup  chopped seeded tomatoes (2 medium)
  • 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  cup  shredded cheddar cheese (2 ounces)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 323,
  • Fat, total (g) 14,
  • chol. (mg) 53,
  • sat. fat (g) 4,
  • carb. (g) 30,
  • fiber (g) 2,
  • pro. (g) 21,
  • sodium (mg) 971,
  • Percent Daily Values are based on a 2,000 calorie diet

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