Chicken and Jambalaya Rice Casserole
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6 to 8
Ingredients
- 2½ cups water
- 1 (8-ounce) box jambalaya rice dinner mix
- 4 cups shredded rotisserie chicken
- 1 (10-ounce) can diced tomatoes with green chiles
- 2 cups shredded colby jack cheese, divided
- 1 cup chopped celery
- 1 cup heavy whipping cream
- 1 (10-ounce) bag frozen vegetable seasoning blend
- sliced green onion, for garnish
Directions
In a large saucepan, bring 2½ cups water and rice mix to a boil over medium-high heat. Reduce heat; cover and simmer for 25 minutes.
Spoon rice into a large bowl. Add chicken, tomatoes, 1 cup cheese, celery, and cream, stirring to combine.
Preheat oven to 350°F.
Add vegetable blend to saucepan; cook over medium heat until water has evaporated, about 5 minutes. Stir into rice mixture to combine. Spread mixture in a 2-quart baking dish. Top with remaining 1 cup cheese.
Bake until hot and bubbly, about 20 minutes. Garnish with green onion, if desired.