Chicken and Pecan Rice Casserole

Chicken and Pecan Rice Casserole
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This recipe started with a Riceland recipe for a side dish and we turned it into an entree! It's great for winter nights (or any time) and has rice, pecans, four vegetables, and chicken.

Category: main dish


1 pound of boneless, skinless chicken chopped into about one-inch pieces
1-2 tablespoons of extra virgin olive oil (enough to thinly coat the bottom of the pan you use to brown the chicken)
1 can of peas and carrots, drained (we use no salt added)
1.5 cups of extra long grain rice (we used white rice, but if you wanted a different flavor you could try brown)
1 can (15 ounces) of reduced sodium chicken broth
3/4 cup water
3 tablespoons butter
3/4 cups pecans (or a full cup if you really like pecans)
3/4 cup thinly sliced celery
3/8 cup chopped green onion (I used 1/4 cup then half of the 1/4 cup again to make the approximately 3/8 cups)
3 tablespoons of chopped fresh parsley (if you have dried parsley use teaspoon instead of tablespoon)
2 tablespoons brown sugar


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Added 8 years ago by:
Jamie Jamie
     15 recipes
3 people cheffed this recipe
Linda @With A BlastLanelle MonjeJamie
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