Italian Chicken Rice Casserole Recipe
Tickle your taste buds with this Chicken Rice Casserole recipe. The Chicken Rice Casserole is made with Chicken which is easily available at any grocery store. This Chicken Rice Casserole as a Main Dish is a winner! Note this Chicken Rice Casserole, otherwise you might regret your decision later.
Ingredients
2 1/2 to 3 pounds fryer chicken parts
5 tablespoons butter or margarine
4 tablespoons olive oil
2 tablespoons sherry
1 small onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 cup raw long-grain rice
1 1/2 cups chicken broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of saffron
2 medium tomatoes, peeled, sliced
2 tablespoons Parmesan cheese
Directions
Wash chicken; pat dry.
Heat 4 tablespoons each butter and oil in large skillet over moderate heat.
Brown chicken well on all sides.
Pour sherry over chicken; remove chicken from pan.
Add onion, green pepper, and garlic to pan; saute until golden.
Add rice; saute 2 minutes.
Add chicken broth, bay leaf, salt, pepper, and saffron; bring to boil.
Grease 2-quart casserole.
Pour in rice mixture; top with chicken.
Cover casserole; bake at 350°F 45 minutes.
Saute tomatoes in 1 tablespoon butter; place on chicken.
Sprinkle with cheese; bake 15 minutes.
Heat 4 tablespoons each butter and oil in large skillet over moderate heat.
Brown chicken well on all sides.
Pour sherry over chicken; remove chicken from pan.
Add onion, green pepper, and garlic to pan; saute until golden.
Add rice; saute 2 minutes.
Add chicken broth, bay leaf, salt, pepper, and saffron; bring to boil.
Grease 2-quart casserole.
Pour in rice mixture; top with chicken.
Cover casserole; bake at 350°F 45 minutes.
Saute tomatoes in 1 tablespoon butter; place on chicken.
Sprinkle with cheese; bake 15 minutes.
