Chicken And Rice Casserole
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A italian take on chicken and rice casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 6 full chicken breasts, split and boneless (if desired)
- 1 chopped onion
- 1 1/2 c. raw rice (I use Uncle Ben's long grain rice)
- 1 (26 oz.) jar Classico tomato and basil pasta sauce and/or 1 large can stewed tomatoes
- 1 can large black olives, sliced
- 1 c. water or more if liquid is needed
Method
In a large casserole dish (deep sides) add 1/2 tomato sauce, chopped onions and water.
Add raw rice; let it settle to the bottom. Place chicken on top; nestle down in sauce and cover chicken with remaining tomato sauce.
Top with sliced black olives.
Bake in oven at 350° for about 45 minutes to 1 hour or until chicken is tender and rice is done.
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