Another Friday the 13th Bunco...

What are the odds...two Friday the 13th's back to back...and they just happened to fall on the second Friday of the month, our Bunco night!

This past Friday we actually played Bunco for the first time in months. I didn't realize how much I missed it...we had so much fun!

The pictures are definitely lacking in the quality department but I think you'll get the idea. (hint, hint...if anyone wants to buy me a present, a new camera would be sweet!)
Tammy and her brown bag! ha!
Babs with green clover shades on!
Break time - Melody on the phone!
Brenna & Litsa-mother/daughter night out!
Prima ballerinas...
Yay for me...bunco!
Brenna - the Biggest Loser!
Katie - a lucky winner!
Sue - won her money back!
Jill - another lucky winner!
Cindy - not the Biggest Loser...

Unfortunately, this picture had the worst quality of all but Rhonda was our hostess and I didn't want to leave her out!
Rhonda and her daughter Olivia...

In honor of St. Patrick's Day coming up, Rhonda made a Mexican Chicken Rice Casserole...ha! As you can see, though, there was very little leftover!


Tex-Mex Chicken 'n' Rice Casserole

1 cup chopped onion
2 tbsp. margarine, butter or olive oil
1 6.6-oz. package regular chicken-flavored rice-vermicelli mix (Rice-a-Roni)
1 cup long grain rice
2 14-oz. cans chicken broth
2 1/2 cups water
4 cups cooked chicken or turkey
4 medium tomatoes (I probably used canned)
1 4-oz. can diced green chili peppers, drained
2 tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
1 tbsp. chili powder
1 tsp. cumin seed, crushed or 1/4 tsp. ground cumin
1/8 to 1/4 tsp. pepper
1 cup shredded cheddar cheese (4 oz.)

In a 3-quart saucepan cook onion in hot margarine, butter or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling, reduce heat. Cover and simmer 20 minutes (liquid will be be full absorbed).

Transfer the mixture in a very large mixing bowl. Stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin and pepper. Transfer to a 3-quart casserole.

Bake, covered, in a 425 degree F oven for 20 minutes. Uncover, sprinkle with cheese. Bake for 5 minutes more. Makes 12 servings.

Tip: you can make this ahead and bake for 30 minutes instead of 20.