TEX MEX CHICKEN & RICE CASSEROLE

TEX MEX CHICKEN & RICE CASSEROLE
http://www.recipegirl.com/

1 cup chopped onion
2 Tbs butter or margarine
8 oz package chicken-flavored rice mix with vermicelli
1 cup long grain white rice
28 oz chicken broth (two 14oz. cans)
2 ½ cups water
4 cups cooked, chopped chicken breasts
4 medium tomatoes, chopped
4 oz can drained, diced green chilies
2 tsp dried basil, crushed
1 Tbs chili powder
¼ tsp ground cumin
¼ tsp pepper
1 cup shredded cheddar cheese

1. In 3 quart saucepan cook onion in hot margarine until tender. Stir in rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed).

2. Preheat oven to 425 degrees F.

3. Transfer the mixture to a very large mixing bowl; stir in chicken, tomatoes, chilies, basil, chili powder, cumin and pepper.

4. Pour mixture into a 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot.
Servings: 8