Chicken Rice Casserole

Ingredients

• 4 chicken thighs, boned, skinned, and cubed
• 1 tsp Chicken Seasoning Mix
• ¼ C peanut oil
• 3½ tbs flour
• 1 8-oz can tomato sauce
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 bunch broccoli, cut into flowerets
• 2 C chicken stock
• 1½ C cooked rice
• ½ C green onion tops, chopped
• ¼ C parsley
• 1 tsp salt
• ¼ tsp Louisiana hot sauce
• 4frac12 tsp black pepper
• ¼ tsp white pepper
• ¼ C plain bread crumbs
• 2 tbs butter
• butter to grease baking dish

Directions

1. Season & Brown Chicken: Cut chicken into bite‑size pieces and season with chicken seasoning. Heat oil in a black iron pot over medium heat. Sauté chicken 5-7 minutes until lightly browned; remove and set aside.
2. Make Roux: Add flour to the remaining oil and cook, stirring constantly, until a medium‑brown roux forms.
3. Build Sauce: Stir in tomato sauce, onion, celery, bell pepper, garlic, and chicken stock. Bring to a hard boil, then reduce heat and simmer 10 minutes.
4. Simmer Chicken: Return chicken to the pot and simmer 10 minutes more.
5. Add Rice & Season: Stir in rice and simmer 5 minutes. Add green onions, parsley, salt, black and white pepper, and hot sauce.
6. Bake: Transfer to a lightly greased baking dish. Top with breadcrumbs and dot with butter. Bake at 350°F for 20 minutes.

Chef's Notes

• This serves six and freezes well. To reheat, thaw in the refrigerator and bake at 350°F for 20 minutes.

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