 |
Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania Ingredients:
1 broiler/fryer chicken (3 pounds), cut up |
1 teaspoon garlic salt |
1 teaspoon celery salt |
1 teaspoon paprika |
1 cup uncooked rice |
3/4 cup chopped onion |
3/4 cup chopped green pepper |
1/4 cup minced fresh parsley |
1-1/2 cups chicken broth |
1 cup chopped tomatoes |
1-1/2 teaspoons chili powder |
1 teaspoon salt |
Directions:
1. Place chicken in a greased 13-in. x 9-in. baking pan. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, at 425° for 20 minutes.
2. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender. Yield: 4-6 servings.
|
|