This article brought to you by Goodwin & Sons Market and Kaila Brooks, Realtor.
By Victoria Heerschap
I love this fast and easy weeknight recipe. Serve up with Tex-Mex casserole with some wedges of lime, sour cream, and some tortilla chips.
This recipe uses cooked chicken for the sake of an easy evening; use leftovers, canned, or frozen cooked chicken. You could even pick up a rotisserie chicken from the market, and dinner is halfway done!
Tex-Mex Casserole Recipe
Ingredients:
1 small white onion – diced
1 tbsp. olive oil
1 package rice/vermicelli mix – chicken flavored
1 ¾ cup chicken broth
2 cups water
2 cups cooked chicken – chopped
1 can Rotel
1 tsp. chili powder
1 tsp. dried oregano
¼ tsp. ground cumin
½ cup Monterey Jack cheese – shredded
Directions:
Preheat the oven to 425°. Grease a 2-quart casserole dish and set aside.
Heat the olive oil in a medium saucepan over medium heat, then cook onion until tender, about 2 minutes.
Stir in the rice mix with seasoning and cook, stirring, for 2 minutes. Add the broth and water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
Move the rice mixture to a mixing bowl (it will be soupy). Mix in the chicken, Rotel, chili powder, oregano, and cumin. Add salt and pepper to taste.
Transfer the mixture to the casserole dish and cover with foil or a lid. Bake for about 20 minutes, then uncover and sprinkle with the cheese. Return to the oven, uncovered, for 5 minutes, then remove and let rest 5 minutes. Serve hot.
