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CHICKEN AND RICE CASSEROLE




Source of Recipe


Linda K. Leone Aug 2009






Recipe Introduction


Serves 4 as a main dish. Eight as a side dish. You can use chicken stock and omit the water and bouillon.





List of Ingredients



• 1 C brown rice
  
• 3/4 C chopped onion
  
• 1/2 of a bell pepper, chopped
  
• 10 green pimiento stuffed olives, quartered
  
• 2 tsp chicken bouillon
  
• 2 1/3 C water
  
• 1 bay leaf
  
• 1/2 tsp thyme
  
• 3 sprigs parsley, minced
  
• 1 celery leaf, minced
  
• 1clove garlic, pressed
  
• 1/2 of a cookedchicken breast, shredded
  






Instructions



1. in a large fry pan, bring the water to a boil. Add the rice and return to a boil. Reduce heat to medium - medium low.
   
2. Add rest of ingredients and let cook about one hour.
   
3. If you are doing this in the oven bake it at three hundred and twenty five degrees for 45 minutes to 1 hour.