This time of year casseroles are the way to go, warm, easy and you get to use the oven which might help to warm the home up a bit! This one is a very yummy favorite of ours!
Makes: 6 servings
Serving size: 1 cup
Prep: 20 mins
Bake: 425°F 25 mins
Stand: 5 mins
1/2 cup chopped onion (1 medium)
1  tablespoon olive oil
1  6.9 ounce package chicken-flavored rice and vermicelli mix
1  14 ounce can chicken broth
2  cups water
2  cups chopped cooked chicken or turkey
1  cup chopped seeded tomatoes (2 medium)
3  tablespoons canned diced green chile peppers, drained
1 teaspoon dried basil, crushed
1 1/2 teaspoons chili powder
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese (2 ounces)
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.
nutrition facts
Servings Per Recipe 6, Calories 280, Protein (gm) 20, Carbohydrate (gm) 28, Fat, total (gm) 10, Cholesterol (mg) 52, Saturated fat (gm) 4, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 2, Sugar, total (gm) 3, Vitamin A (IU) 632, Vitamin C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 931, Potassium (mg) 236, Calcium (DV %) 101, Iron (DV %) 2, Starch () 2, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet