CHICKEN CASSEROLE
Growing up we always had a flock of chickens. I remember Mama would find an old hen that wanted to "set" and put eggs under her. We always had fried chicken on Sunday after church. During the fall of the year Mama and Daddy would "cull" out the old hens and they would put them in the freezer to use for the winter. Today, I use...
Provided by Tammy Raynes
Categories Casseroles
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Lightly butter a shallow 3 quart casserole and set aside.
- 2. In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
- 3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken pieces and cook, stirring frequently, until browned, about 5 minutes. Using a slotted spoon, remove chicken to a large bowl.
- 4. Add onion and garlic to skillet and saute until onion is soft, about 5 minutes. Remove from heat and spoon onion mixture over chicken, Sprinkle with flour, salt, if desired, and pepper.
- 5. Stir in corn, tomatoes, cheese, and olives. Spoon mixture into prepared casserole.
- 6. Bake casserole, covered, for 30 minutes. Uncover and bake for 10 minutes more, until mixture is bubbly and top is lightly browned. Garnish with chopped parsley, if desired.
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