CHICKEN AND DIRTY RICE CASSEROLE

Chicken and Dirty Rice Casserole image

Chicken-and-rice casserole gets jazzed up with andouille sausage, fire-roasted tomatoes, and the trinity of Cajun cooking-green pepper, onion and celery-for a weeknight-easy spin on a classic that'll spice up your dinner menu.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 400, Carbohydrate 27 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 42 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 0 g