Tex-Mex Chicken Casserole

8 SmartPoints Per Serving

Ingredients:

• 1/2 cup chopped onion (1 medium)
• 1 tablespoon olive oil
• 1 6.9 ounce package chicken-flavored rice and vermicelli mix
• 1 14 ounce can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken or turkey
• 1 cup chopped seeded tomatoes (2 medium)
• 3 tablespoons canned diced green chile peppers, drained
• 1 teaspoon dried basil, crushed
• 1 1/2 teaspoons chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (2 ounces)

Directions:

1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).

2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.

3. Bake, covered, in a 425 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

Makes 6 (1 Cup) Servings

Nutritional Info Per Serving: 280 Calories, 4.3 g Sat. Fat, 28 g Carbs, 2 g Fiber, 20 g Protein