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Chicken and Dirty Rice Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Spice up your weeknight with a Cajun chicken and rice casserole featuring flavorful andouille sausage, fire-roasted tomatoes, and Cajun veggies for a delicious twist on a classic dish.
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
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Heat 2 teaspoons of oil in a 10-inch skillet over medium-high heat. Sauté bell pepper, onions, and celery with 1/2 teaspoon of Cajun seasoning, paprika, and red pepper for 2-3 minutes until onions start to soften. Add sausage and cook for another 4-5 minutes until heated through.
  • Combine the sausage mixture, rice, tomatoes, and broth in a baking dish, stirring well. In a separate medium bowl, coat the chicken with remaining oil and Cajun seasoning. Place the seasoned chicken on top of the rice mixture in the baking dish and cover with foil.
  • Bake for 45 to 50 minutes or until the chicken's juices run clear when the thickest part is cut (minimum temperature of 165°F). Sprinkle with fresh parsley before serving.

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