Grandma's Creole Chicken And Rice Casserole
A baked casserole combining seasoned chicken, rice, and vegetables in a savory Creole sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless, cut into bite-sized pieces) | 800 | Grams |
| Long Grain Rice (uncooked) | 2 | Cups |
| Chicken Broth (low sodium) | 3 | Cups |
| Whole Milk | 1 | Cup |
| Butter (unsalted) | 4 | Tbsp |
| Onion (medium, chopped) | 1 | Count |
| Green Bell Pepper (chopped) | 1 | Count |
| Celery (chopped) | 2 | Stalks |
| Garlic (minced) | 3 | Cloves |
| Canned Tomatoes (400 grams, diced) | 1 | Can |
| Creole Seasoning | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (fresh, chopped) | 0.5 | Bunch |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large skillet, melt butter over medium heat. Add onion, green bell pepper, and celery, and sauté until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the chicken pieces and cook until they are lightly browned on all sides.
- Add the canned tomatoes, creole seasoning, salt, and black pepper. Stir to combine.
- Add the rice to the skillet and stir to coat the grains with the mixture.
- Pour in the chicken broth and whole milk, stirring well to combine.
- Transfer the mixture to a greased casserole dish and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the foil and bake for an additional 10 minutes to lightly brown the top.
- Garnish with chopped parsley before serving.
Prep
- Thaw chicken if frozen
Kitchen equipment
Casserole DishAluminum Foil