Cajun Casserole

This flavorful version of a chicken and rice dish takes a little time in the kitchen while it simmers, but it's worth the effort!  Try tossing together a fresh salad while the pot simmers and then put your feet up and enjoy a cook beverage while it finishes in the oven.


2 pounds boneless, skinless chicken breasts, chopped  (or 4 cups precooked chicken ~ tip here)
1 Louisiana Gumbo Blend* 
1 cup long grain rice, not cooked 
6 cups water 
1 bunch green onions, sliced  


  1. Preheat oven to 350 degrees. Prepare 2 ½ quart casserole with nonstick cooking spray. 
  2. (If using precooked chicken, skip to next step) In large skillet, cook chicken until juices run clear; about 10 minutes; remove chicken; set aside.
  3. After removing the chicken, pour into the skillet the gumbo blend, rice and water; bring to a boil. Turn to low, simmer covered, for 15 to 20 minutes until rice is tender.
  4. Add chicken to skillet. Stir and pour into casserole dish. Top with green onions.
  5. Bake for 20 minutes or until set.
Serve warm. 

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