Cajun Chicken and Rice Casserole

Cajun Chicken and Rice Casserole
Cheesy Cajun Chicken and Rice Casserole Recipe with sausage and peppers! This amazing rice bake is similar to jambalaya, yet easier to make.
Ingredients:
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 cup dried long grain rice
  • 1 large boneless chicken breast (1/2 – 3/4 pounds)
  • 14 ounces andouille sausage
  • 14 ounce can fire roasted diced tomatoes
  • 1 tablespoon cajun seasoning
  • 3 cups chicken broth
  • 2 cups Borden® Sharp Cheddar Cheese Shreds
  • 1/4 cup chopped scallions for garnish
Directions:
  1. Preheat the oven to 375 degrees F. Place a skillet over medium heat. Add the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 minutes to soften.
  2. Chop the chicken breast into 3/4 inch chunks and slice the andouille sausage into 1/2 rounds.
  3. In a 3 quart baking dish, combine the rice, sauteed veggies, chicken, sausage, canned tomatoes, cajun seasoning, and 1 cup Borden® Sharp Cheddar Cheese Shreds. Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Then cover the pan tightly with foil and bake for 60+ minutes, until the rice is tender.
  4. Remove the foil and fluff the rice with a fork. Sprinkle the remaining 1 cup of shredded cheese and chopped scallions over the top. Bake uncovered another 3-5 minutes to melt the cheese.
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