This delicious, filling, low-calorie Cajun casserole with chicken and rice is sure to heat up any weeknight dinner. The best part about this recipe is that most people already have everything they need to make it at home.
We love the combination of Cajun spices and savory chicken in this recipe, and when serving it, we always think of the best sights and rich aromas of New Orleans cooking. Try topping it with a dollop of sour cream to cool down the spice or serving it with a side salad, tortillas, or bread to complete the meal.
Cajun Chicken and Rice Casserole
1 hour to prepare serves 4 - 6
- 1 pound chicken breast, boneless and skinless, cut into chunks
- 4 cups chicken broth, low-sodium
- 2 cups long grain white or wild rice
- 1 cup frozen peas
- 1 onion
- 1 red bell pepper, medium, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 3 bacon slices
- 2 teaspoons canola oil
- 2 tablespoons tomato paste
- salt and pepper, to taste
- fresh parsley, for garnish
- Combine garlic powder, smoked paprika, cayenne pepper, and dried thyme with the salt and pepper. Toss half of this mixture with the chicken.
- Cook bacon in a 6-quart Dutch oven until crisp, about 5 minutes on medium-high heat. Transfer to a paper towel to drain.
- Add the canola oil and chicken to the Dutch oven, and cook it for about three minutes, or until brown. Stir occasionally, and when done, transfer to a bowl.
- Add the red pepper, onion, and the rest of the spices to the pot, and stir and cook for five minutes. Add the tomato paste, stir, and cook for an additional 30 seconds.
- Add the broth, peas, rice, and 1/8 teaspoon of salt, if desired. Heat the mixture on high until it boils, and then reduce to a simmer.
- Add the chicken and remaining juices, and cover to simmer for approximately 25-30 minutes, or until rice is tender and chicken is thoroughly cooked through.
- Top the dish with parsley and crumbled bacon and serve.
Recipe adapted from Betty Crocker