Chicken Casserole

By Tammy Raynes
@Tammy_Raynes

Growing up we always had a flock of chickens. I remember Mama would find an old hen that wanted to "set" and put eggs under her. We always had fried chicken on Sunday after church.

During the fall of the year Mama and Daddy would "cull" out the old hens and they would put them in the freezer to use for the winter.

Today, I use boneless, skinless chicken that I find at my local Wal-Mart. But I do miss the days of feeding chickens and gathering eggs.

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 1/2 c: water
3/4 c: long grain white rice
2 Tbsp: olive oil
2 lb: skinless, boneless chicken breasts, rinsed, patted dry, and cut crosswise into 1/2" wide strips
1 medium: yellow onion, thinly sliced
2 large: garlic cloves, minced
2 Tbsp: all-purpose flour
: salt and pepper to taste
1 can(s): (14.5-oz) can cream-style corn
1 can(s): (14.5-oz) can stewed tomatoes
1 c: shredded swiss cheese
6 large: pimiento-stuffed green olives, sliced
: chopped fresh parsley for garnish

How to Make Chicken Casserole

Step-by-Step

1Preheat oven to 350 degrees. Lightly butter a shallow 3 quart casserole and set aside.
2In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
3Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken pieces and cook, stirring frequently, until browned, about 5 minutes. Using a slotted spoon, remove chicken to a large bowl.
4Add onion and garlic to skillet and saute until onion is soft, about 5 minutes. Remove from heat and spoon onion mixture over chicken, Sprinkle with flour, salt, if desired, and pepper.
5Stir in corn, tomatoes, cheese, and olives. Spoon mixture into prepared casserole.
6Bake casserole, covered, for 30 minutes. Uncover and bake for 10 minutes more, until mixture is bubbly and top is lightly browned. Garnish with chopped parsley, if desired.