Tex Mex Chicken And Rice Casserole

• 1 cup chopped onion
• 1 tablespoon butter
• 7 ounces flavored rice mix chicken, with vermicelli
• 1 cup long grain rice un cooked
• 29 ounces chicken broth
• 2 1/2 cups water
• 4 cups chicken cooked cubed
• 1 can diced tomato
• 4 ounces chile peppers
• 2 teaspoons dried basil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/8 teaspoon pepper
• 1 cup cheddar

1. In 3 qt saucepan, cook onion in butter until tender
2. Stir in rice-vermicelli mix, seasoning package, and un cooked rice. Stir and cook for 2 more minutes.
3. Stir in broth and water
4. Bring to boiling, cover, reduce heat, and simmer for 20 minutes
5. Transfer the rice mixture to a very large bowl.
6. Stir in chicken, tomato, chile peppers, basil, chili powder, cumin, and pepper
7. Transfer to a 3 quart casserole.
8. Bake, covered, in a 425 oven for 20 minutes.
9. Uncover, sprinkle with cheese, bake for 5 minutes more.

onion, butter, rice mix chicken, long grain rice, chicken broth, water, chicken, tomato, chile peppers, basil, chili powder, cumin, pepper, cheddar

Taken from www.yummly.com/recipe/Tex-Mex-Chicken-and-Rice-Casserole-1508580 (may not work)