Cajun Chicken And Rice Casserole - Chef Fun Kitchen

Cajun Chicken And Rice Casserole

This jambalaya version is a favourite in our house. It’s takes a good deal much less hands-on cooking time, because it's far baked inside the oven. The addition of andouille sausage and cajun seasoning supply it depth and a bit of spice.

But pleasant of all, including Borden® Shredded Sharp Cheddar Cheese makes the complete dish extra incredible than ever. Creamy Borden® Cheese transforms this classic cajun dish into a memorable summertime banquet, creating special moments on your own family!

Cajun Chicken And Rice Casserole

The culmination of the chicken, spicy sausage, aromatic rice, and sharp cheddar offers the Cajun chicken and Rice Casserole a note of rustic decadence.

Jambalaya is right on its own, but with Borden® Cheese… fantastic! that is a new summertime birthday party dish we can make for future years.

Cajun Chicken And Rice Casserole


  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 cup dried long grain rice
  • 1 large boneless chicken breast, 1/2 – 3/4 pounds
  • 14 ounces andouille sausage
  • 14 ounces fire roasted diced tomatoes (1 can)
  • 1 tablespoon Cajun seasoning
  • 3 cups chicken broth
  • 2 cups Borden® Sharp Cheddar Cheese Shreds
  • 1/4 cup chopped scallions for garnish


  1. Preheat the oven to 375 tiers F. place a skillet over medium heat. upload the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 mins to melt.
  2. Chop the chicken breast into 3/four-inch chunks and slice the andouille sausage into 1/2-inch rounds.
  3. In a three-quart baking dish, integrate the rice, sauteed veggies, chook, sausage, canned tomatoes, cajun seasoning, and 1 cup Borden® Sharp Cheddar Cheese Shreds. Stir and pour the broth over the pinnacle. lightly shake the pan to make sure all of the rice is submerged in the broth. Then cover the pan tightly with foil and bake for 60+ mins, till the rice is smooth.
  4. Cast off the foil and fluff the rice with a fork. Sprinkle the last 1 cup of shredded cheese and chopped scallions over the top. Bake exposed any other three-five minutes to melt the cheese.

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