Bayou Magic Chicken
Submitted by jollyberlin
Cajun chicken and rice casserole with cream of mushroom and celery soups, bell pepper, onion, and seasoned rice mix. A dump-and-bake comfort food supper the whole family will devour.
YIELD
4 servingsPREP
5 minCOOK
1 hrsREADY
2 hrsThis casserole is a weeknight workhorse that tastes way more Cajun than the effort involved.
Chicken tenders get browned with the holy trinity of onion, celery, and bell pepper, then everything gets stirred together with cream of mushroom soup, cream of celery soup, chicken broth, and a box of Cajun rice mix.
Dump it in a casserole dish, cover with foil, and let the oven do all the thinking for about an hour.
The rice absorbs every bit of that creamy, spiced-up broth and comes out tender and packed with flavor.
Kitchen Tips
- If the Cajun rice seasoning runs too hot for your family, shake some of the pepper out through a strainer before adding it to the casserole
- Keep the foil on tight for the full bake time so the steam cooks the rice through evenly
- Frozen chicken tenders work perfectly here; no need to thaw, just add a few extra minutes to the initial browning
- Leftovers reheat beautifully with a splash of chicken broth stirred in to loosen things up
Ingredients
Directions
Put the chicken tenders, onion, celery, and pepper in a nonstick skillet over medium heat.
When they start to brown, add 1 cup water.
Simmer 20 minutes, or until tender and thick.
Cut the chicken tenders into bite-size pieces.
Add the mushroom and celery soups, 2 soup cans of water, and the chicken broth.
While this is heating a little, put the rice into a colander or strainer and shake some of the pepper out (it is seasoned too hot for us Okies; if you are in Cajun country, then just leave all spices in).
Add the rice to the above mixture.
Place in a casserole about 11×13 inches, cover with foil, and bake at 350℉ (180℃) degrees for 1 hour and 10 minutes or until the rice is tender.
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