Mexi Chicken and Rice Casserole

Name: Mexi Chicken and Rice Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 cup red onion, chopped; 1 tablespoon olive oil; 7 ounces chicken rice-a-roni; 1/3 cup long grain rice, uncooked; 1 (14 ounce) can chicken broth; 2 cups water; 2 cups cooked chicken, chopped; 1 (15 ounce) can stewed tomatoes; 1 (4 ounce) can diced green chilies; 1 tablespoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon ground pepper; 1/8 teaspoon ground cayenne pepper; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; 1 cup sharp cheddar cheese, shredded; 1 cup monterey jack cheese, shredded

Submitted by Julie Tremmel

"We love serving mexican food in our home. This is a recipe that our children enjoy too because it's not too spicy."

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Ready In:: 45mins
Ingredients:: 17
Serves:: 8

ingredients

1 cup red onion, chopped
1 tablespoon olive oil
7 ounces chicken rice-a-roni
¹⁄₃ cup long grain rice, uncooked
1 (14 ounce) can chicken broth
2 cups water
2 cups cooked chicken, chopped
1 (15 ounce) can stewed tomatoes
1 (4 ounce) can diced green chilies
1 tablespoon chili powder
¹⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon ground pepper
¹⁄₈ teaspoon ground cayenne pepper
¹⁄₈ teaspoon garlic powder
¹⁄₈ teaspoon onion powder
1 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded

directions

In a large saucepan cook onion over medium heat until tender. Stir in long grain rice and chicken rice-a-roni (including seasoning packet). Cook and stir 2 minutes. Add chicken broth and water. Bring mixture to a boil. Then cover and reduce heat to a low simmer for 20 minutes (not all the liquid will be absorbed).
Pour rice mixture into a 3 quart casserole dish that has been sprayed with non-stick. mix in the chicken, stewed tomatos, green chiles, chili powder, cumin, pepper, cayenne, garlic powder and onion powder. Gently mix until well combined.
Sprinkle top of casserole with both cheeses. Bake uncovered 30 minutes until cheese is golden and bubbly.

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RECIPE SUBMITTED BY

Julie Tremmel

Boise, Idaho

I am in a house of males that include my husband, two young boys, our dog Max, cats Harley and Hunter and a newly adopted iguana. Talk about being out numbered. We relocated to Idaho after living in Washington for about 13 years. I love the Pacific northwest but have fell in love with Idaho too. The people are wonderful and the community is rural enough to give my children the childhood I want them to enjoy. I got my passion of cooking from my step mom she is an amazing cook who can improvise any meal and have it come out wonderful. I have no idea how she does it but its what I aspire to achieve. I stumbled across recipezaar by accident a few years ago while acquainting myself with the internet and have been addicted ever since. This cooking community of people just amaze me. I have been welcomed with a warmness that is unsurpassed. Everyone has shared their recipes, knowledge, humor, the lists goes on and on...U guys are wonderful. I tell everyone I know about this website in hopes of inspiring all of the would be chefs out there to keep experimenting because its doesnt have to be complicated to be yummy. I love preparing a meal that makes my family say make this again mom its great, its a satisfaction that my day to day job does not provide. My pet peeves are lying, selfishness and judgemental people. I am raising my boys to be loving and giving young men. I hope that my love of cooking rubs off on them and that they will remember the times we have shared playing in the kitchen.

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