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Tex-Mex Chicken and Rice Casserole

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Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 6 servings

Ingredients Edit

Directions Edit

  1. In a medium saucepan cook onion in hot oil over medium heat until tender.
  2. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
  3. Stir in broth and water.
  4. Bring to boiling; reduce heat.
  5. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  6. Transfer the rice mixture to a large bowl.
  7. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper.
  8. Transfer to a 2-quart casserole.
  9. Bake, covered, in a 425°F oven for 25 minutes.
  10. Sprinkle with cheese.
  11. Let stand for 5 minutes before serving.

Make Ahead Directions Edit

  1. Prepare as above through step 1.
  2. Cover and chill for up to 24 hours.
  3. Bake, covered, in a 425°F oven about 40 minutes or until heated through.
  4. Uncover and sprinkle with cheese.
  5. Let stand for 5 minutes before serving.

Nutritional information Edit

Calories 280 | Total Fat (g) 10 | Saturated Fat (g) 4 | Monounsaturated Fat (g) 4 | Polyunsaturated Fat (g) 1 | Cholesterol (mg) 52 | Sodium (mg) 931 | Carbohydrate (g) 28 | Total Sugar (g) 3 | Fiber (g) 2 | Protein (g) 20

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