Ingredients
Scale
- 2 ribs of celery, diced
- 2 carrots, shredded
- 1 onion, diced
- ½ red pepper, diced
- 2 pounds of chicken breast, diced
- 1 package of brown “ready rice” or 2 cups of cooked brown rice
- 1 tablespoon of lemon juice or juice from ½ lemon
- 3 dashes of tabasco
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees
- Dice the onion, celery and red peppers and shred the carrots using a box grater. You can keep the vegetables separate or combine all in one bowl.
- Dice the chicken
- Cook the chicken with a little olive or vegetable oil, about 1 tablespoon over medium heat. Season with salt and pepper and cook for about 5 minutes until the chicken is fully cooked. Remove the chicken from the pan and place in bowl with any liquid from the pan
- Cook the vegetables over medium heat in the same pan you used for the chicken with a little oil, about 1 tablespoon. You can start with the onions and then add the celery, carrots and peppers or cook all together. Cook the vegetables until they are soft, about 3 minutes. If the onions color or caramelize that is ok.
- Add the cooked brown rice to the vegetables in the pan
- Stir in the can of Cream of Chicken Soup and Cream of Mushroom Soup to the pan
- Add the cooked chicken pan
- Season with lemon juice and tabasco or other hot sauce
- Top with crushed Ritz crackers. Be sure to evenly sprinkle them across the entire pan
- Bake at 350 for 20 minutes
- Prep Time: 10
- Cook Time: 30
- Category: Casseroles
- Method: Stove and Oven
- Cuisine: American