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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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