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Tex-Mex Chicken and Rice Casserole

This TexMex chicken and rice casserole recipe takes the classic comfort combo of chicken and rice and adds a little TexMex flair.
Course Casserole
Cuisine American
Prep Time 5 minutes
Cook Time 12 hours 55 minutes
Total Time 13 hours
Servings 8
Calories 256kcal
Author Liz - Eat Move Make

Ingredients

  • 1 cup onion chopped
  • 2 tablespoons olive oil
  • 1 6.6 oz-pkg chicken-flavored rice vermicelli mix (Rice-a-Roni)
  • 1 cup long-grain rice
  • 2 14-oz cans chicken broth
  • 2 ½ cups water
  • 1 oz taco mix seasoning (1 packet)
  • 4 cups chopped chicken or turkey
  • 10 oz can Rotel tomatoes
  • 4 oz can diced green chili peppers drained
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  • Heat oil in large frying pan. Stir in onion, rice-vermicelli mix with seasoning packet and uncooked rice. Cook and stir for another 2 minutes. Add chicken broth and water; bring to boil. Reduce temperature; cover and simmer 20 minutes over low heat. (Liquid won't be fully absorbed.) 
  • Heat oven to 425 degrees.
  • Transfer mixture to large mixing bowl. Add chicken or turkey, tomato, chili peppers, basil, chili powder, and pepper. Transfer to 3 qt casserole dish. 
  • Bake, covered for 20 minutes. Uncover; sprinkle with cheese. Bake an additional 5 mintues or until cheese melts. 

Nutrition

Calories: 256kcal | Carbohydrates: 25g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 455mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 1mg