Skinny Points Recipes » Tex-Mex Chicken Casserole
Tex-Mex Chicken Casserole

Tex-Mex Chicken Casserole


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)


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, 10 g Fat, 28 g Carbs, 2 g Fiber, 20 g Protein

7 Pointsplus | 8 Smartpoints

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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