Chicken and Rice Casserole Recipe

Ingredients

1 tablespoon vegetable oil

6 boneless, skinless chicken breast halves

1 green bell pepper, diced

1 large onion, diced

1 large carrot, chopped

1 small tomato, diced

1 onion, diced

1/2 cup cooked rice, covered

2 (8 ounce) cans chicken broth

4 cups water

1 to 2 cups pineapple chunks, drained

1 cup shredded Swiss cheese

1 cup shredded Monterey Jack cheese

1 thin piece lemon, juiced

Directions

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

In a medium mixing bowl, coat chicken breasts with vegetable oil. Spread with browned onion, green pepper, tomatoes, carrots, tomato slices and onion slices. Season with rice, water and pineapple. Place shredded cheese in a separate medium mixing bowl.

Melt butter in a large skillet over medium heat. Cook brown sugar in butter until melted. Mix in lemon juice. Spoon mixture into a 3 quart casserole dish.

Cover and let stand overnight. Preheat oven to 350 degrees F (175 degrees C). Bake uncovered 20 minutes.

Bake uncovered 20 minutes, or until chicken is no longer pink.

Comments

Shinnin writes:

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I really enjoyed this - my family laughed at me every time I took it out of the jar. They said it tasted like ice... but that's just my family. Although it can be served cold, I found that it kept reheating in the fridge and it really mellowed down. I used about 1 1/2 tsp of salt and kept it well within reason. Enoki sugar crystals are absolutely delicious. You can't go wrong.

Chicken and Rice Casserole Recipe

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