Cajun Chicken & Rice Casserole

By Joan_Z

Ingredients

• 1/2 tsp. Paprika
• 1/2 tsp. dried thyme
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. coarse salt
• 1/2 tsp. black pepper
• 1 lb. boneless skinless chicken breasts, cut into 3/4 inch pieces
• 3 slices bacon
• 2 tsp. canola oil
• 1 med. onion - finely chopped
• 1 med. red or green bell pepper - chopped
• 1 large rib celery - chopped
• 1 (14 oz) can no salt added diced tomatoes - well drained
• 4 cups fat free chicken broth
• 2 cups white rice
• 1 cup frozen peas
• Chopped parsley for garnish

Preparation

Step 1

In a bowl, combine paprika, thyme, garlic powder, cayenne pepper, salt and black pepper. Toss chicken with half the spice mixture. In a dutch oven, cook bacon on medium-high 5 minutes or until crisp, stirring occasionally. Drain on paper towels, then crumble and set aside. To same pot, add oil, then chicken. Cook mins. or until browned, stirring occasionally. Transfer chicken to a medium bowl. To pot, add onion, bell pepper, celery and remaining spice mixture. Cook 5 minutes, stirring. Add tomatoes, cook 2 minutes. Stir in broth, rice and any juices. Cover, simmer 27 minutes or until rice is tender and chicken is 165 degrees. Top with crumbled bacon and parsley.