Tex Mex chicken casserole

junktownsmom

½ cup chopped onion (1 medium)

1 tablespoon olive oil

1 6.9 ounce package chicken-flavored rice and vermicelli mix

14 ounce can chicken broth

cups water

cups chopped cooked chicken or turkey

cup chopped seeded tomatoes (2 medium)

tablespoons canned diced green chile peppers, drained

teaspoon dried basil, crushed

1 ½

teaspoons chili powder

⅛

teaspoon ground cumin

⅛

teaspoon black pepper

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 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

From the Test Kitchen

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

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