More Great Recipes: Casserole | Poultry

Tex-Mex Chicken and Rice Casserole

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Member since 2009

Serves 6 to 8 | Prep Time 20 minutes | Cook Time 25 minutes


1/2 cup chopped onion
1 tablespoon olive oil
1 package chicken-flavored rice and vermicelli mix
1 14-ounce can chicken broth
1 cups water
2 cups chopped cooked chicken
2 14-ounce cans diced tomatoes
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
shredded cheddar cheese

In a saucepan cook onion in hot oil over medium heat until tender.

Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.

Stir in broth and water.

Bring o boiling; reduce heat.

Simmer, covered, for 20 minutes (liquid will not be fully absorbed).

Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chili powder, basil, cumin, and 1/8 teaspoon black pepper.

Transfer to a 2-quart casserole dish.

Bake in a 425 degree oven for 25 minutes.

Remove and sprinkle with cheese.

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