Shelly's Recipe

TEX-MEX CHICKEN AND RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

1 cup chopped onion
2 tbsp butter or olive oil
1 (6.6 oz) pkg chicken-flavored rice-vermicelli mix
1 cup long grain rice
2 (14 ½ oz) can chicken broth
2 ½ cups water
4 cups chopped cooked chicken or turkey
4 medium tomatoes, chopped
1 (4 oz) can diced green chili peppers, drained
2 tsp dried basil, crushed
1 tbsp chili powder
¼ tsp ground cumin
1/8 – ¼ tsp pepper
1 cup shredded cheddar cheese

In a saucepan, cook onion in butter until tender. Stir in rice mix, including seasoning packet and long grain rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed). Transfer mixture to a large mixing bowl; stir in remaining ingredients except for cheese. Bake, covered, at 425 for 20 minutes. Uncover; sprinkle with cheese and bake 5 more minutes.