Casserole recipes are a favorite in our family. When I say family, that includes my relatives- aunts, uncles, and cousins. Each family has a casserole specialty and I couldn’t have been happier. Who doesn’t love good casserole recipes? They are easy to prepare, easy to whip up with all of the ingredients in your pantry. You don’t have to slave around in the kitchen all day to serve your family quality meal. This baked arroz con pollo is one of those amazing casserole recipes that I am talking about.
Check out what our friends from Food have to say about this recipe:
“The original recipe was longer and used chicken pieces, but this is my quick and easy version! I hope you enjoy, it is packed with flavor!”
The good thing about casseroles is that you can adjust everything based on your preferences. They’re not like cakes wherein you have to measure everything precisely so it won’t be ruined. So go ahead and make this for your family- you will not regret this.
Ingredients
- 3 cups shredded cooked chicken
- 1 teaspoon Morton salt
- 2 tablespoons Bertolli olive oil
- 1 medium onion
- 2 cloves garlic, minced
- 1 small green pepper, chopped
- 1⁄2 cup Hunt’s canned tomato
- 4 cups College Inn chicken broth
- 1 McCormick bay leaf
- 1 (10 ounce) Goya package yellow rice
Instructions
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Don’t skip the boiling the broth part or your rice will not be fully cooked after baking.
Thanks again to Food.com for this amazing recipe.
