Tex-Mex Chicken 'n' Rice Casserole
- 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).
- 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.
- 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.
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.