Tex Mex Chicken and Rice Casserole

Name: Tex Mex Chicken and Rice Casserole
Total time: 75 min
Yield: 8 servings
Cuisine: Indonesian
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)

Big time comfort food for dinner!

⏱️ 75 min 🔪 Prep: 25 min 🔥 Cook: 50 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

$Tex Mex Chicken and Rice Casserole$ Foto: RecipeGirl

Ingredients

8 servings

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)

Steps

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!