Tex-Mex Chicken 'n' Rice Casserole

Rice appears twice in this make-ahead crowd-pleaser--as plain rice and as rice-vermicelli mix.

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  • Makes: 12 servings
  • Prep: 30 mins
  • Cook: 45 mins

Tex-Mex Chicken 'n' Rice Casserole

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Directions

  1. In a 3-quart saucepan cook onion in hot margarine, butter, or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed).
  2. Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper. Transfer to a 3-quart casserole.
  3. Bake, covered, in a 425 degree F oven for 20 minutes. Uncover; sprinkle with cheese. Bake for 5 minutes more. Makes 12 servings.

From the Test Kitchen

Make ahead tip:

Prepare casserole; cover and chill up to 24 hours. Bake, covered, in 425 degree F oven for 30 minutes. Uncover and sprinkle with cheese. Bake for 5 minutes more.

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Nutrition Facts (Tex-Mex Chicken 'n' Rice Casserole)

  • Per serving:
  • 294 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 55 mg chol. ,
  • 614 mg sodium ,
  • 29 g carb. ,
  • 1 g fiber ,
  • 22 g pro.
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