Creole chicken casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked instant rice |
| 2 | cups | Chicken broth |
| ½ | teaspoon | Red pepper sauce medium onion, chopped (about 1/2 cup) |
| 1 | Clove garlic, crushed | |
| 2 | cups | Cut-up cooked chicken |
| 1 | cup | Finely chopped fully cooked smoked ham |
| ¼ | cup | Tomato paste |
| 1 | small | Green bell pepper; chopped (about l/2 cup) |
| 16 | ounces | Whole tomatoes, undrained |
| 6½ | ounce | Shrimp, rinsed and drained |
Directions
Mix rice, broth, pepper sauce, onion and garlic in 3-quart microwavable casserole. Cover tightly and microwave on high 9 to 11 minutes or until rice is tender and liquid is absorbed. Stir in remaining ingredients; break up tomatoes. Cover tightly and microwave 8 to 10 minutes, stirring after 5 minutes, until hot.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994