Skip the run to the grocery store and make this Clean Out the Fridge Chicken & Dirty Rice Casserole! This casserole is savory and delicious, and it is so easy to throw together. It’s a great way to use up some of those food items in your fridge that have just been waiting to be eaten! This Clean Out the Fridge Chicken & Dirty Rice Casserole is hearty, satisfying, and full of New Orleans-style flavor. Thanks again to our friends at Cooking Professionally for another yummy slam dunk!
• 4 teaspoons vegetable oil, divided
• 1 medium green bell pepper, chopped
• 1 cup onions, chopped
• 1 stalk celery, chopped
• 2 teaspoons Cajun seasoning, divided
• 1 teaspoon paprika
• 1/8 teaspoon ground cayenne
• 6 ounces andouille sausage links, fully cooked and sliced
• 1 1/2 cups instant white rice, uncooked
• 1 (14.5 ounce) can tomatoes, fire-roasted, diced, and undrained
• 1 1/2 cups reduced-sodium chicken broth
• 4 (5 ounce) chicken breasts, boneless and skinless
• 2 tablespoons parsley, chopped, optional
[SCROLL BREAK!!! Bayou Beat News can also be found in PRINT at a store near you. Click the link below to check out our E-Edition!]
Step 1: Preheat the oven to 350 degrees F.
Step 2: Prepare a 9×13-inch casserole dish by spraying it with cooking spray.
Step 3: Heat 2 teaspoons of the oil in a skillet over medium-high heat.
Step 4: Combine the bell pepper, onion, celery, 1/2 teaspoon of the Cajun seasoning, the paprika, and cayenne in the skillet, and cook until the vegetables start to soften, about 2-3 minutes.
Step 5: Add the sausage and cook until the sausage is heated through, about 5 minutes.
Step 6: Add the contents of the skillet, rice, tomatoes, and broth to the greased casserole dish.
Step 7: Combine the chicken, the remaining 2 tablespoons of the oil, and the remaining 1 1/2 teaspoons of the Cajun seasoning in a separate bowl.
Step 8: Toss until the chicken is fully coated.
Step 9: Distribute the chicken on top of the rice mixture.
Step 10: Cover the dish with aluminum foil.
Step 11: Place in the oven and bake until the chicken is fully cooked (165 degrees F when tested with a meat thermometer) and the rice has fully absorbed the liquid, about 45-50 minutes
Step 12: Top with the parsley and serve immediately!