Low Fat Tex-Mex Chicken and Rice Casserole Recipe
You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.
8x8-inch baking pan
Large Mixing Bowl
- ½ onion chopped
- 1 Tablespoon olive oil
- 6.9 ounces chicken flavored rice and vermicelli mix 1 package
- 14 ounces chicken broth 1 can
- 2 cups water
- 3 boneless, skinless chicken breasts cooked and diced
- 2 tomatoes chopped and seeded
- 4 ounces mild diced green chilis 1 can, drained
- 1½ teaspoons chili powder
- 1 teaspoon dried basil crushed
- ⅛ teaspoon ground cumin
- ⅛ teaspoon pepper
- ½ cup shredded cheddar cheese
In a 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.
Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
Transfer to a 8 x 8 inch casserole dish.
Bake, covered, at 425 degree oven for 25 minutes.
Uncover and sprinkle with cheese.
Let stand about 5 minutes or until cheese melts.
The leftovers are also great reheated and wrapped in a tortilla!
Calories: 262kcal | Carbohydrates: 30g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 458mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 628IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 1mg