"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Tex-Mex Chicken & Rice Casserole Recipe

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This recipe for Tex-Mex Chicken & Rice Casserole, by , is from The DuBose Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Perry
Added: Monday, September 28, 2009


1 cup onion, chopped
2 tbsp. butter
1 7 oz. pkg. chicken flavored Rice-A-Roni
1 cup long-grain rice, uncooked
2 14 1/2 oz. chicken broth
2 1/2 cups water
4 cups cooked chicken, chopped
4 medium tomatoes, chopped
1 4 oz. can diced green chili peppers or a
regular can of tomatoes with green chili
2 tbsp. basil
1 tbsp. chili powder
1 tsp. cumin
1 tsp. pepper
1 cup cheddar cheese, shredded


Cook onion in butter until tender. Stir in all rice, brown for about 2 minutes. Stir in broth and water. Boil, reduce heat, cover and simmer for 20 minutes. Transfer to a large mixing bowl. Stir in chicken, tomatoes, chili peppers, basil, chili powder, cumin, and pepper. Transfer to casserole dish. Cover and bake at 425 for 20 minutes. Uncover and sprinkle with cheese. Bake for 5 minutes.

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