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Tex-Mex Chicken and Rice Casserole Recipe

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

LInda McClellan Lee


1 cup chopped onions
1- 4 oz can diced green chilies
2 tbsp butter or olive oil
2 tbsp snipped fresh basil (2 tsp dried)
1- 7 oz pkg chicken flavored rice with vermicelli
1 cup long grain rice
1 tbsp chili powder
2- 14 oz chicken broth
tsp ground cumin
2 cups water
1/8 tsp pepper
4 cups chopped cooked chicken or turkey
1 cup shredded cheddar cheese
4 medium tomatoes, chopped

In a 3 quart saucepan cook onions in hot butter or olive oil until tender. Stir in rice
Vermicelli, seasoning packet and uncooked rice. Cook and stir for 2 minutes more. Stir
In broth and water, bring to a boil, reduce heat, cover and simmer 20 minutes (liquid will
Not be fully absorbed).
Transfer the mixture to a very large mixing bowl, stir in chicken, tomatoes, chili peppers,
Basil, chili powder, cumin and pepper.
Transfer to a 3 quart casserole dish. Bake covered in a 425 oven for 20 minutes.
Uncover, sprinkle with cheese, bake 5 minutes more and serve.




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