Chicken And Rice Casserole
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
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 153kcalCalories
- 5.88gProtein
- 7.06gFat
- 12.94gCarbohydrates
- 2.35gSugars
- 1.2gFiber
- 0.88gSalt
Instructions
1. In a large casserole dish (deep sides) add 1/2 tomato sauce, chopped onions and water.
2. Add raw rice; let it settle to the bottom. Place chicken on top; nestle down in sauce and cover chicken with remaining tomato sauce.
3. Top with sliced black olives.
4. Bake in oven at 350° for about 45 minutes to 1 hour or until chicken is tender and rice is done.
