Bette Hagman's Chicken Rice Casserole with Fruit
This is one of the few recipes involving chicken breasts that I eat because I like it, not because it's healthy. In most chicken breast recipes, the meat always tastes dry, but in this recipe, the chicken stock makes everything taste nice and moist. If you want to try more of Hagman's recipes, here's a link to the book on Amazon: - http://www.amazon.com/...
Ingredients
- 6-8 chicken breasts (or chicken thighs if you prefer dark meat)
- 1 tablespoon vegetable oil
- A dash of salt and pepper
- 2 tablespoons margarine
- 1/2 cup chopped onions
- 1 1/2 cups instant rice, uncooked
- 1 1/2 cups gluten free chicken stock (watch for MSG)
- 1 apple, peeled, cored, and diced
- 1 cup dried fruit (I like craisins, but apricots also work well)
- 1 teaspoon salt (if stock is unsalted)
- 1/4 teaspoon dried rosemary or 1 teaspoon crushed fresh rosemary
Directions
- Step 1
Preheat oven to 350 degrees
- Step 2
Put oil in a skillet and brown chicken, adding salt and pepper. Set aside.
- Step 3
Add butter to a skillet and saute onions.
- Step 4
Pour onions into 2 1/2 quart casserole dish.
- Step 5
Add rice, apple, dried fruit, salt, rosemary, and chicken stock. Mix everything together.
- Step 6
Top with browned chicken.
- Step 7
Cover and bake for 35-45 minutes.
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Summary
- Prep. Time: 20 minutes
- Cook. Time: 35 minutes
- Makes 8 servings
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This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.
Wow This was Yummy Delicious! My favorite Gluten free recipe yet! I tried the cranberry and chicken this time, I'll try the apricots next time.