Dolce Mangia
Sweet Eats
Tex-Mex Chicken and Rice Casserole

1/2  c chopped onion (1 medium)
1  T olive oil
1  6.9 oz package chicken-flavored rice and vermicelli mix
1  14 oz can chicken broth
2  c water
2  c chopped cooked chicken or turkey
1  c chopped seeded tomatoes (2 medium)
3  T canned diced green chile  peppers, drained
1  t dried basil, crushed
1 1/2  t chili powder
1/8  t ground cumin
1/8  t black pepper
1/2  c shredded cheddar cheese

In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).

Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.

Bake covered, in a 425 degree  oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Make Ahead Directions: Prepare as above through transfering to a casserole dish, cover and chill for up to 24 hours. Bake covered, in a 425 degree  oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

Time: 75 minutes   Serves: 6

This is a great dish to make the night before. The original recipe can be found at:
http://www.bhg.com/recipes/ recipedetail.jsp?recipeId=R087329.

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