Salad Chicken and Rice Casserole Recipe

Ingredients

1/2 cup vegetable oil

1 pound chicken breast halves

1 cup frozen mixed vegetables

2 cups white rice

1 teaspoon paprika

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary, chopped

1 teaspoon ground cinnamon

1 dash garlic powder

1 dash lemon zest

2 tablespoons chopped fresh parsley (optional)

1 tablespoon cornstarch

Directions

In a large resealable plastic bag, mix oil, chicken breasts, vegetables, rice, paprika, salt, onion powder, black pepper, oregano, sage, thyme, rosemary, cinnamon, garlic powder, lemon zest, parsley, cornstarch, and butterflied rice. Store bag in the refrigerator to marinate.

Bring a large pot of water to a boil.

Arrange chicken in a large resealable plastic bag. Place chicken in bag (do not microwave) and turn to coat. Cover plastic bag and refrigerate 2 hours or overnight.

Remove bags from refrigerator, place in larger resealable plastic bag; seal bag firmly. Transfer chicken to saucepans.

Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes or until chicken is tender and juices run clear. Cool. Cool inside ketchup bag under refrigeration

Kort writes:

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very good. i used olive oil instead of shortening and i was also under the impression that 8 ounces of brown sugar is the same as 1 Tablespoon of sugar. this is not correct. 1 Tablespoon of sugar is the equivalent amount of sugar -- so much preferred over white-- but it is true that it takes longer to whip than the amount of sugar suggests.

Salad Chicken and Rice Casserole Recipe

Ingredients

Directions

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