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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
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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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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Tex-Mex Chicken and Rice Casserole
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