Tex-Mex Chicken and Rice Casserole

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5.0 by 5 people

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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 25 mins 425°F
  • Stand: 5 mins

Tex-Mex Chicken and Rice Casserole

Reviews (0)

5.0 by 5 people

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Directions

  1. In a medium saucepan, cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning packet); cook and stir for 2 minutes. Stir in water and broth. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  2. Meanwhile, preheat oven to 425 degrees F. In a large bowl, combine chicken, tomatoes, chile peppers, chili powder, basil, cumin, and black pepper. Stir in cooked rice mixture. Transfer mixture to an ungreased 2-quart casserole.
  3. Bake, covered, about 25 minutes or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
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Nutrition Facts (Tex-Mex Chicken and Rice Casserole)

  • Per serving:
  • 280 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 52 mg chol. ,
  • 931 mg sodium ,
  • 28 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 20 g pro.
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