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Foodgeek: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 (2-1/2 to 3 lb.) broiler/fryer, cut up
1 tsp. garlic salt
1 tsp. celery salt
1 tsp. paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup minced fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1-1/2 tsp. salt
1-1/2 tsp. chili powder
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Directions:
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Place chicken in a greased 13x9x2 baking pan. Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, at 425°F for 20 minutes. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender.
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When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list.
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