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Italian Chicken Rice Casserole

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  Fryer chicken 3 Pound
  Butter/Margarine 5 Tablespoon
  Olive oil 4 Tablespoon
  Sherry 2 Tablespoon
  Onion 1 Small, chopped
  Green pepper 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Long grain rice 1 Cup (16 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Saffron 1 Pinch
  Tomatoes 2 Medium, peeled and sliced
  Parmesan cheese 2 Tablespoon

Wash chicken; pat dry.
Heat 4 tablespoons each butter and oil in large skillet over moderate heat.
Brown chicken well on all sides.
Pour sherry over chicken; remove chicken from pan.
Add onion, green pepper, and garlic to pan; saute until golden.
Add rice; saute 2 minutes.
Add chicken broth, bay leaf, salt, pepper, and saffron; bring to boil.
Grease 2-quart casserole.
Pour in rice mixture; top with chicken.
Cover casserole; bake at 350°F 45 minutes.
Saute tomatoes in 1 tablespoon butter; place on chicken.
Sprinkle with cheese; bake 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Chicken

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4958 Calories from Fat 3000

% Daily Value*

Total Fat 336 g516.4%

Saturated Fat 110.9 g554.6%

Trans Fat 0 g

Cholesterol 1202.2 mg400.7%

Sodium 3547.8 mg147.8%

Total Carbohydrates 185 g61.6%

Dietary Fiber 8 g32.1%

Sugars 17.2 g

Protein 284 g567.2%

Vitamin A 131.4% Vitamin C 308.8%

Calcium 62.7% Iron 90.8%

*Based on a 2000 Calorie diet


Italian Chicken Rice Casserole Recipe