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Cheesy Cajun Rice and Chicken




Source of Recipe


Unknown


List of Ingredients




2 (10-3/4 oz.) cans condensed chicken broth
1 (14 1/2 oz.)can Italian style stewed tomatoes, drained (keep liquid), chopped
2 Tblsp. olive oil
2 cups uncooked long grain rice (not converted)
1/2 cup chopped onion
4 large garlic cloves minced
2 tsp. chili powder
1/2 tsp. ground red pepper (cayenne) if desired
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 (4-1/2 oz.) jar sliced mushrooms, drained
1 (11 oz.) can Niblets corn, drained
3 cups cubed cooked chicken
8 oz. (2 cups) shredded Monterey Jack cheese
8 oz. (2 cups) shredded Cheddar cheese

Topping:
3/4 cup dairy sour cream
1/4 cup chopped green onions


Recipe



In 4 cup measuring cup, combine chicken broth and tomato liquid. Add enough water to make 3-2/3 cups; set aside.
Heat oil in 3 to 4 quart saucepan over medium heat. Add rice, onion and garlic; cook and stir 3 to 5 minutes or until rice just begins to brown. Stir in chili powder, ground red pepper, basil and oregano. Add broth mixture, tomatoes and mushrooms; mix well. Bring just to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender and liquid is absorbed. DO NOT UNCOVER DURING COOKING!

Preheat oven to 350 degrees. Lightly grease 13 x 9 inch (3 quart) glass baking dish or pan. Add chicken and corn to rice mixture; stir gently. Spoon into greased baking dish; gently pat down with back of wooden spoon. Sprinkle with cheeses; cover with foil. Bake at 350° F. for 30 to 35 minutes or until thoroughly heated. Cut into squares or scoop out portions. Top each serving with tablespoonful of sour cream and teaspoonful of chopped green onions. Yield: 12 servings.