Chicken and Rice

8
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This casserole was born from another casserole posted here, Bobbies Ham and Rice Casserole. I got the idea from Bobbie's recipe to make this one and it's pretty darn good! Of course, you can add red bell peppers to pump up the color or anything else you think would be good! Thanks Bobbie for inspiring this chicken casserole!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (97 g)
  • Calories 189.4
  • Total Fat - 6.3 g
  • Saturated Fat - 1 g
  • Cholesterol - 17 mg
  • Sodium - 9.6 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 1.6 g
  • Sugars - 1.2 g
  • Protein - 4.3 g
  • Calcium - 19.8 mg
  • Iron - 1 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.2 mg

Step 1

Cook rice and onion in oil until rice is lightly browned, stirring frequently.

Step 2

Add chicken, peas, broth, cajun seasoning and water to the browned rice and onion. Continue to heat to boiling.

Step 3

Turn into a 9x13 glass pan or similar casserole dish. Cover tightly and bake at 350 for 45 minutes or until rice is tender.

Step 4

Stir casserole before serving!

Tips & Variations


No special items needed.

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