ORANGE RICE CHICKEN CASSEROLE

By jarren

Eileen Davidson

Ingredients

• 6 tbsp butter
• 1 onion, chopped
• 2 1/2 cups long grain rice
• 2 cups unsweetened orange juice
• 2 cups water
• 2 tsp grated orange rind
• 2 tsp salt
• 1 tsp fresh thyme
• 1/4 cup butter
• 1/2 cup toasted pine nuts or slivered almonds
• 6 cooked, boneless, skinless chicken breasts

Preparation

Step 1

Heat butter in saucepan. Saute onion until soft and golden (not brown). Add rice and fry, stirring constantly for 5 minutes (or until light golden brown). Add orange juice, water, orange rind, salt and thyme. Bring to a boil, stir well. Reduce heat to simmer. Cover tightly and simmer for 20 minutes. Turn off heat and leave covered until serving. Top with chicken breasts and sprinkle with nuts.