Chicken Rice Casserole

Ingredients:

• 2 whole chicken breasts, skinned and boned
• 1 tsp Chicken Seasoning Mix
• ¼ C peanut oil
• 3½ tbs flour
• 1 8-oz can tomato sauce
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 bunch broccoli, cut into flowerets
• 2 C chicken stock
• 1½ C cooked rice
• ½ C green onion tops, chopped
• ¼ C parsley
• 1 tsp salt
• ¼ tsp Louisiana hot sauce
• ¼ tsp black pepper
• ¼ tsp white pepper
• ¼ C plain bread crumbs
• 2 tbs butter
• butter to grease baking dish

Cut the breasts into bite-size pieces, place them in a mixing bowl and season them with the chicken seasoning mix. In a black iron pot, heat the oil over medium heat. Sautee the chicken until lightly browned, about 5-7 minutes. Remove the chicken and set aside.

Add the flour to the oil and make a medium-brown roux, stirring constantly. Add the tomato sauce, the onion, celery, bell pepper, and garlic and the chicken stock and bring to a hard boil. Reduce heat and simmer for 10 minutes, then add the chicken and simmer for another 10 minutes. Add the rice, stir well, and simmer for another 5 minutes. Add the green onion tops, parsley, salt, black and white pepper, and hot sauce. Mix thoroughly and pour into a lightly greased baking dish. Sprinkle with the bread crumbs and top with pieces of butter. Bake at 350° for 20 minutes.

This serves six and freezes well. To reheat, thaw in the refrigerator and bake at 350° for 20 minutes.

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Michael Fritsche
mbf@fritsche.org

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