Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Broiler/fryer chicken --
- up to 3 lb, cut up
1 ts Garlic salt
1 ts Celery salt
1 ts Paprika
1 c Uncooked rice
3/4 c Onion -- chopped
3/4 c Green pepper -- chopped
1/4 c Fresh parsley -- minced
1 1/2 c Chicken broth
1 c Chopped tomatoes
1 1/2 ts Salt
1 1/2 ts Chili powder
"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." --Cindy Clark
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.
