Missy's Chicken & Rice Mexican-Style Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound boneless skinless chicken breast or tenders1 tablespoon olive oil1/2 cup chopped onion1 toe garlic1 box Rice-a-Roni chicken flavor (dry mix only, not as prepared)1 14 oz can chicken broth2 cups water1 cup diced and seeded fresh tomato1/2 cup diced green bell pepper1/2 cup diced red bell pepper4 tablespoons canned chopped chile peppers1 teaspoon dried basil1.5 teaspoons chili powder1/8 teaspoon ground cumindash of cayenne1/8 teaspoon coarse ground black pepper1/2 cup shredded sharp cheddar cheese
Preheat oven at 400 degrees.
Heat cast iron skillet with olive oil over medium heat. Add onion, garlic, and red and green peppers and cook until tender. Add Rice-a-Roni mix with seasoning packet and stir for a couple minutes, until vermicelli is golden brown. Add chicken broth and water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Mixture will remain moist.
Place rice mixture, chicken, tomatoes, chile peppers, and seasonings in a large mixing bowl and blend well.
Pour the entire mixture into a two quart, lidded casserole dish. Bake, covered, for 30 minutes. Remove from oven and sprinkle cheese atop the casserole.
Yields six equal sized servings.
Number of Servings: 6
Recipe submitted by SparkPeople user YATMAMA.
Heat cast iron skillet with olive oil over medium heat. Add onion, garlic, and red and green peppers and cook until tender. Add Rice-a-Roni mix with seasoning packet and stir for a couple minutes, until vermicelli is golden brown. Add chicken broth and water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Mixture will remain moist.
Place rice mixture, chicken, tomatoes, chile peppers, and seasonings in a large mixing bowl and blend well.
Pour the entire mixture into a two quart, lidded casserole dish. Bake, covered, for 30 minutes. Remove from oven and sprinkle cheese atop the casserole.
Yields six equal sized servings.
Number of Servings: 6
Recipe submitted by SparkPeople user YATMAMA.
Nutritional Info Amount Per Serving
- Calories: 272.1
- Total Fat: 7.0 g
- Cholesterol: 53.6 mg
- Sodium: 909.1 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.2 g
- Protein: 23.7 g
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