Chicken and Rice Casserole
recipelink.com Chat Room Recipe Swap - 2001-09-05
From: Gina,.Fla

1 1/2 c. raw white rice
4 chicken breasts, boneless, skinless, cut into chunks
1 med. onion, chopped
1 sweet roasted red bell pepper, chopped
4 garlic cloves, crushed
1/2 cup sliced pimiento stuffed-olives
1/4 cup capers
1 box (10. oz.) chopped broccoli bits, thawed and drained
1 can golden cream of mushroom (Campbell’s')
1 c. chicken broth
3/4 cup Vino seco
1/2 tsp. fresh chopped oregano
1/2 tsp. fresh chopped cilantro
1 bay leaf
4 Tbsp. olive oil

For decoration: Asparagus spears from a can, drained
a few roasted red bell pepper strips
1/2 cup drained green sweet peas

Preheat oven to 350. Spray the inside of a 3-qt. corning casserole with Pam or similar spray. Sprinkle rice evenly over. Layer broccoli over.

In frying pan, saute the onion, red bell pepper and bay leaf till onion is limp. Add garlic and saute for 2 min. more. Add chicken chunks and saute till chunks are browned.

Meanwhile, mix in a large bowl soup, vino seco, and broth. Whisk together. Place the chicken and veggies over the broccoli and pour the liquid over. Foil tightly and bake for 1 hour and 15 min. Check for moistness after 1 hour. (I take mine out at this time, 'cause it's perfect). Toss rice to blend. Decorate top arranging asparagus spears and roasted bell pepper strips and sprinkling a few sweet peas on top.