Mexi Chicken And Rice Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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).
• 2 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.
• 3 sprinkle top of casserole with both cheeses. bake uncovered 30 minutes until cheese is golden and bubbly.