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Chicken and Dirty Rice Casserole Recipe

Chicken and Dirty Rice Casserole
Source: Betty Crocker

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Ingredients

  • 4 teaspoons vegetable oil
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 1 cup chopped onions
  • 1 stalk celery, chopped (about 1/2 cup)
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • 1/8 teaspoon ground red pepper (cayenne)
  • 6 oz fully cooked andouille sausage links, sliced
  • 1 1/2 cups uncooked Minute™ instant white rice
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 4 boneless skinless chicken breasts (5 oz each)
  • 2 tablespoons chopped fresh parsley
PREP TIME
25m
COOK TIME
50m
TOTAL TIME
1h15m
YIELD
4 servings

Instructions

  • Heat oven to 350°F.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat.
  • Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften.
  • Add sausage; cook 4 to 5 minutes or until sausage is heated through.
  • Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine.
  • In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat.
  • Place chicken on top of rice mixture; cover with foil.
  • Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Top with parsley.

Dinner

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A recipe from Betty Crocker

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