Best 9 Cajun Chicken And Rice Casserole Recipes

CAJUN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Place a skillet over medium heat. Add the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 minutes to soften.
• Chop the chicken breast into 3/4-inch chunks and slice the andouille sausage into 1/2-inch rounds.
• In a 3-quart baking dish, combine the rice, sauteed veggies, chicken, sausage, canned tomatoes, cajun seasoning, and 1 cup Borden® Sharp Cheddar Cheese Shreds. Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Then cover the pan tightly with foil and bake for 60+ minutes, until the rice is tender.
• Remove the foil and fluff the rice with a fork. Sprinkle the remaining 1 cup of shredded cheese and chopped scallions over the top. Bake uncovered another 3-5 minutes to melt the cheese.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

CHICKEN AND DIRTY RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
• Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
• Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.

ONE POT CAJUN CHICKEN & RICE RECIPE BY TASTY

Steps:

• Rub chicken breasts with olive oil and then the cajun spice mix (store-bought or homemade)
• Sear the chicken breasts on each side for about 2 minutes, then remove from the pan.
• Add some more oil and fry the onions and peppers until softened.
• Add the black beans and fry for a couple of minutes. Add the rice and fry for a further minute.
• Place the chicken back on and cover in chopped tomatoes.
• Add chicken stock and more cajun spice (to taste).
• Bring to boil, then cover and simmer for 25 minutes.
• Enjoy!

CAJUN CHICKEN AND RICE

Steps:

• Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.
• Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.
• Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).

EASY CAJUN CHICKEN AND RICE RECIPE

Steps:

• Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
• Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
• Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
• Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine

CAJUN CHICKEN AND RICE - CAROLINA STYLE

Steps:

• Sprinkle Cajun spice evenly on each chicken breast.
• Place chicken breasts in vegetable oil-sprayed cooking dish (large sized).
• In a mixing bowl, combine rice, cream of chicken soup, chicken broth and broccoli.
• Pour this mixture on top and around chicken in casserole dish.
• Cover with lid and bake at 350 degrees for 1 hour.
• Remove casserole from oven; top with shredded Provolone and continue baking (uncovered, this time!) about 5 minutes, or until cheese is melted.
• NOTE: Unfortunately, brown rice does not perform as well as white in most recipes. Brown rice normally needs to be cooked nearly twice as long. For this reason, I do not recommend substituting brown rice for white in this particular recipe. :).

CAJUN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Coat a 13" x 9" x 12" baking dish with non-stick cooking spray.
• Remove casing from sausage (unless using bulk sausage) and cook sausage in large non-stick skillet over med-high heat until browned, stirring to crumble. Remove from heat, remove sausage from skillet with a slotted spoon and set aside. Drain and wipe drippings from skillet with a paper towel.
• Heat oil in skillet over med-high heat. Add onion, celery, green pepper, garlic and saute for about 5 minutes or until tender. Remove from heat, stir in sausage, rice and remaining ingredients. Mix well.
• Spoon rice mixture into prepared baking dish, cover and bake in preheated 350 degree oven for about 1 hour, 5 minutes or until liquid is absorbed. Remove from oven, discard bay leaf and fluff rice with a fork. Sprinkle top with fresh parsley or green onion pieces if desired.
• Ready to serve and enjoy.

SPICY CAJUN CHICKEN AND RICE CASSEROLE RECIPE - (4.5/5)

Steps:

• Combine garlic powder, smoked paprika, cayenne pepper, and dried thyme with the salt and pepper. Toss half of this mixture with the chicken. Cook bacon in a 6-quart Dutch oven until crisp, about 5 minutes on medium-high heat. Transfer to a paper towel to drain. Add the canola oil and chicken to the Dutch oven, and cook it for about three minutes, or until brown. Stir occasionally, and when done, transfer to a bowl. Add the red pepper, onion, and the rest of the spices to the pot, and stir and cook for five minutes. Add the tomato paste, stir, and cook for an additional 30 seconds. Add the broth, peas, rice, and 1/8 teaspoon of salt, if desired. Heat the mixture on high until it boils, and then reduce to a simmer. Add the chicken and remaining juices, and cover to simmer for approximately 25-30 minutes, or until rice is tender and chicken is thoroughly cooked through.