Wednesday, May 02, 2007

Casseroles...

are a busy woman's best friend. This one sounds delish!

Tex-Mex Chicken and Rice Casserole
Prep: 20 minutes
Bake: 25 minutes

Ingredients:
1/2 cup chopped onion (1 medium)
1 tablespoon olive oil 1
6.9-ounce package chicken-flavored rice and vermicelli mix
1 14-ounce can chicken broth
2 cups water
2 cups chopped cooked chicken or turkey
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chile peppers, drained
1 teaspoon dried basil, crushed
1-1/2 teaspoons chili powder
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions
1. 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).

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

Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

3 comments:

Jennifer Sizemore said...

YUM YUM YUM!!!!!!!
I love casseroles - just wish Dave loved them like I do!!! This one, I might get him to try!

Suzelle said...

Man, this sounds good !!!!

Genevieve said...

These recipes sound really good! Can you possibly post or send me the recipe for the Smoky Chicken & Corn Cakes? That one sounds really delicious!