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Tex-Mex Chicken and Rice Casserole

Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.
6 Servings - 20 min - bhg.com
Servings:6  | Calories:255 | Total Fat:7g  | Chol:40mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 3g
15 %
Total Carb 30g
10 %
Fiber 1g
4 %
Sugars 2g
---
Cholesterol 40mg
13 %
Sodium 353mg
15 %
Protein 16g
33 %
Calories:
46% Rice
20% Cooked chicken
18% Others combined
14% Shredded cheddar cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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)

Directions : View recipe directions on bhg.com

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