Tex-Mex Chicken and Rice Casserole

By lbgtdep

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

Ingredients

• 1/2 cup chopped onion (1 medium)
• 1 tablespoon olive oil
• 1 6.9 ounce package chicken-flavor rice and vermicelli mix
• 1 14 ounce can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken (10 ounces)
• 1 cup chopped seeded tomatoes (2 medium)
• 3 tablespoons canned diced green chiles, drained
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried basil, crushed
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground black pepper

Preparation

Step 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).
Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. Transfer to an ungreased 2-quart casserole.
Bake, covered, about 25 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.