Ingredients
| 1 (2-1/2) | broiler/fryer, cut up | | 1 tsp. | garlic salt | | 1 tsp. | celery salt | | 1 tsp. | paprika | | 1 cup | uncooked rice | | 3/4 cup | chopped onion | | 3/4 cup | chopped green pepper | | 1/4 cup | minced fresh parsley | | 1-1/2 cup | chicken broth | | 1 cup | chopped tomatoes | | 1-1/2 tsp. | salt | | 1-1/2 tsp. | chili powder |
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Instructions
Place chicken in a greased 13x9x2 baking pan. Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, at 425°F for 20 minutes. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender.
Author's Comments
When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list.
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