Chicken Stuffed Chicken and Rice Recipe

Ingredients

1 (2 pound) whole chicken, cut into strips

2 (8 ounce) cans stewed tomatoes, drained

1 (5 ounce) can tomato paste

4 quarts chicken broth

1 cup cooked rice

1/4 cup chopped onion

1 bunch celery, sliced

6 (2 ounce) skinless, boneless chicken breast halves

2 teaspoons paprika

2 teaspoons curry powder

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place chicken strips in a 3-qt. casserole dish. Season with tomato paste, celery, tomatoes and tomato paste.

Sprinkle chicken with paprika and curry powder. Cover and refrigerate 10 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken pieces in casserole dish. Stuff all with remaining chicken. Transfer to the oven, and top with celery and rice.

Bake uncovered 10 hours, uncovered, or overnight. Top with chicken, and bake uncovered for 20 minutes.

Comments

Lindi Griin writes:

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The perch was really cool, but the lobster was even better. This was mainly because I used tilapia as my source. I knew it would be a little too bland, so I added 2 tsp. of cardamom powder and 1/2 tsp. of dried dill weed. I also added thyme garlic and onion powder. I could see this holding up well.The perch had very nice texture and flavor. I used olive oil instead of Van Winkle, and i didn't have garlic powder. I thought it would be a little too bland, so I added 4 garlic cloves into the thickened portion of the perch. It was amazing! I got requests to have this again, so thanks for the recipe!

Chicken Stuffed Chicken and Rice Recipe

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