Tex-Mex Chicken and Rice Casserole

Posted On September 27, 2008

Filed under Dinner

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Ingredients
½ cup chopped onion (1 medium)
1 Tbs olive oil
1  6-9 ounce package chicken flavored rice and vermicelli mix (Ricaroni)
1  14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken or turkey
1 cup chopped seeded tomatoes (2 medium)
3 Tbs canned diced green chile peppers, drained
1 tsp dried basil, crushed
1 ½ tsp ground cumin
1/8 tsp black pepper
½ cup shredded cheddar cheese

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

Makes 6 servings

Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered in a 425 degree F. Oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

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