Tex Mex Chicken and Rice Casserole
Big time comfort food for dinner!
Servings: 8 servings
Ingredients
- 2 tablespoons salted butter
- 1 cup chopped onions
- One 8-ounce package chicken flavored rice with vermicelli
- 1 cup long grain white rice
- Two 14.5-ounce cans chicken broth
- 2½ cups water
- 3 to 4 cups chopped cooked chicken breast
- 4 medium tomatoes, chopped
- One 4-ounce can diced green chiles, drained
- 2 teaspoons dried basil
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
- guacamole, sour cream, lime wedges (for serving), as desired
Instructions
- In 3-quart saucepan, melt the butter over medium heat and cook the onions in the butter until tender (3 to 4 minutes). Stir in the rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in the broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed and the mixture will appear "soupy").
- Preheat the oven to 425℉.
- Transfer the mixture to a very large mixing bowl; stir in the chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
- Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot. Top with guacamole and sour cream, if desired. Pass lime wedges for squeezing too!
Notes
- *This casserole makes a lot. Leftovers are great for burritos- add lettuce, freshly chopped tomato, etc.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 572mg | Potassium: 372mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1056IU | Vitamin C: 22mg | Calcium: 149mg | Iron: 2mg