Friday, October 19, 2012

TexMex Chicken and Rice Casserole

Hi folks, Friday and I hope you have checked out our Foodie Friends Friday link party today. It is full of FREAKY recipes as we prepare for Halloween, (or for those of us who don't celebrate), prepare for Fall and all the wonderful dishes that comfort and warm us through the cooler months ahead. Check the tab above marked Foodie Friends Friday to see this week recipe submissions. Come back on Sunday to vote for your favorite 3. You can also enter to win several prizes, no need to be a blogger or submit a recipe. Readers are welcome to enter and encouraged to do so!

This week I made a crazy little fun dessert, Graveyard Dessert or dirt cup/cake as it is more commonly known. It taste great I promise!

Last night we had the dessert but more importantly a lovely salad and our main course was...TexMex Chicken and Rice casserole. This is a very simple meal to throw together and oh so good!


TexMex Chicken and Rice Casserole

1 tsp onion powder OR 1/2 cup chopped onion
1 pkg chicken flavored rice and vermicelli mix (Rice A Roni)
1 can chicken broth
2 cups water
2 TBSP butter
2-3 cups cooked diced chicken
1 can Rotel drained
1 1/2 tsp chili powder
1 tsp dried basil
1/8 tsp cumin
1/2 - 1 cup shredded cheese

In a pan melt the butter, add the onion powder and pour in the rice mix. Brown and add  the flavor package, broth and water. Allow this to cook for 10 minutes. Stir in the Rotel (diced tomatoes with green chiles), chili powder, basil, cumin and chicken. Stir well and lastly add the cheese.
Pour the mixture into a 13 x 9 baking pan.
350 degrees
45 minutes

Easy! 

Enjoy