Baked Chicken Jambalaya
2 cups
cooked diced chicken
1
good-sized onion
3 stalks
celery
1 green
pepper
½ cup rice, long grain
¼ tsp red
pepper flakes
2ea - 14-15
oz cans of diced tomatoes
Salt and
Pepper, to taste
Non stick spray coating
Preheat
oven to 350° F. Wash and chop onions, pepper, and celery. Heat butter in large
frying pan.
Saute chicken, onion, celery, and pepper on high heat until onions are translucent.
Stir in
cooked rice and tomatoes and heat to a simmer. Pour mixture into spray coated casserole
dish.
Spread evenly in pan. Bake for 1hr – 1hr 15 min in oven. Serve by itself or as a side
dish.
Great with garlic French bread.
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