One8-ounce packagechicken-flavored rice with vermicelli
1cuplong grain white rice
Two14.5-ounce canschicken broth
3 to 4cupschopped cooked chicken breast
One4-ounce candrained, diced green chiles
1/4teaspoonfreshly ground black pepper
1cupshredded cheddar cheese
guacamole, sour cream, lime wedges(for serving), as desired
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 degrees F.
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!
*This casserole makes a lot. Leftovers are great for burritos- add lettuce, freshly chopped tomato, etc.