Chicken and Dirty Rice Casserole Recipe

Name: Chicken and Dirty Rice Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
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

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.