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Baseball Casserole




Source of Recipe


The Weekly Feeder by Cori Kirkpatrick


Recipe Introduction


with Fruit Salad


List of Ingredients




2 boneless skinless chicken breasts, whole
3 Tbs. butter or margarine
4 cloves garlic
2 cups long-grain rice
1 lb. canned corn, drain
1-3/4 cups canned chopped tomatoes, with juice
3 cups chicken stock
1 banana
2 oranges
1 apple
1 cup grapes


Recipe



Preheat oven to 375°F. Place chicken breasts in a glass baking dish. Bake for 10 minutes. Place butter in a small microwaveable dish and add pressed garlic. Microwave on high for 40 seconds or until butter is melted. Rinse rice thoroughly and place in a large casserole. Add drained corn, tomatoes and their juice, butter/garlic mixture and chicken stock. Remove chicken from oven; it will still be slightly pink. Cut into bite-sized chunks and add to casserole dish. Bake, uncovered, for 45 minutes to an hour, or until rice is done. Prepare and slice fruits and serve as a side dish.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.