Tex Mex Chicken & Rice Casserole
Yield: 8 servings (1 cup)
Prep Time: 25 min
Cook Time: 50 min
Sometimes I use brown rice for an added health boost and reduce the amount of chili powder for non-spicy eaters
1 cup chopped onions
2 Tablespoons salted butter
One 8-ounce package chicken-flavored rice mix with vermicelli
1 cup long grain white rice
Two 14-ounce cans chicken broth
2 1/2 cups water
4 cups cooked, chopped chicken breasts
4 medium tomatoes, chopped
One 4-ounce can drained, diced green chiles
2 teaspoons dried basil, crushed
1 Tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup shredded cheddar cheese
In 3-quart saucepan, melt butter over medium heat and cook onion in the butter until tender (3 to 4 minutes). Stir in rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed).
2. Preheat oven to 425 degrees F.
3. Transfer the mixture to a very large mixing bowl; stir in chicken, tomatoes, chilies, basil, chili powder, cumin and pepper.
4. Pour mixture into a 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot.