Tex-Mex Chicken 'n' Rice Casserole

A package of rice and vermicelli mix gets the flavors hopping in this crowd-pleaser. The supportive cast of ingredients, including chile peppers, chili powder, and cumin, contributes to the potent Tex-Mex flavor.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 25 mins 425°F
  • Stand: 5 mins

Tex-Mex Chicken 'n' Rice Casserole

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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, chile peppers, 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.
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Nutrition Facts (Tex-Mex Chicken 'n' Rice Casserole)

  • Per serving:
  • 323 kcal ,
  • 14 g fat
  • (4 g sat. fat ,
  • 53 mg chol. ,
  • 971 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 21 g pro.
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