Chicken, Pea & Rice Casserole
Chicken, Pea and Rice Casserole recipe
Yield
10 servingsPrep
10 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 2 ½ | pounds |
chicken breasts
skinned |
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 1 | package |
green peas
frozen |
|
| 1 | cup |
rice
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
basil
|
*
|
| 2 | cups |
water
hot |
|
| 1 | large |
onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 1.1 | kg |
chicken breasts
skinned |
|
| 79 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 1 | package |
green peas
frozen |
|
| 237 | ml |
rice
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
basil
|
*
|
| 473 | ml |
water
hot |
|
| 1 | large |
onions
sliced |
|
Directions
Preheat oven to 350℉ (180℃).
Thaw peas.
Shake chicken in bag with flour and salt; brown in Crisco.
Combine peas, rice, salt, basil and hot water in 9 x 13 inch glass casserole; lay browned chicken over; arrange sliced onions on top.
Cover with foil.
Bake 40 minutes, then uncover and bake 20 minutes.
