Spanish Rice Chicken Casserole

This is definitely a meal to make for a big family or when you are having people over for dinner.  I made this a couple weeks ago for us, my sister and her husband, and my other sister and her boyfriend.  So, 6 adults ate this and we still had enough for leftovers for Kirk and I!  None of the kids would touch it.  My kids won’t do rice.  Which is funny to me because they both love couscous, similar to rice.  Oh well.  Maybe someday!

2 pkgs. Spanish rice and vermicelli mix
1/4 cup butter, cubed
4 cups water
1 can diced tomatoes, undrained
1 can diced tomatoes and green chilies, undrained
3 cups cubed cooked chicken
1 can corn, drained
1/2 cup sour cream (I use light)
1 cup shredded Mexican cheese

In a large skillet, saute rice and vermicelli in butter until golden brown.  Gradually stir in water, tomatoes, and contents of rice seasoning packets.  Bring to a boil.  Reduce heat, cover and simmer 15-20 minutes or until rice is tender.  Meanwhile, in a large bowl, combine the chicken, corn, sour cream, and 1/2 cup cheese.  Stir into rice mixture.  Transfer to a greased 3qt baking dish.  Sprinkle with remaining cheese.  Bake, uncovered, at 375 for 20-25 minutes or until heated through.

1 Comment (+add yours?)

  1. Nicole
    Mar 07, 2009 @ 01:32:35

    We had this a few weeks ago after you told me about it…Nana Jo was here for this dinner and we all (adults) loved it – kids were iffy but ate it! Make sure you find the Spanish rice mix that has the seasoning separate from the rice.


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