Make your own free website on


Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Mexican Style Chicken and Rice Casserole

1 tablespoon vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded, chopped
1 garlic clove, minced
1 (15 1/2-ounce) can red kidney beans, drained
1 (14 1/2-ounce) can whole tomatoes, undrained,
roughly chopped
1 (14 1/2-ounce) can chicken broth
1 (4-ounce) can mild diced green chilies,
2 cups frozen corn kernels
3/4 cup uncooked long-grained white rice
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons all-purpose flour
1 teaspoon garlic salt
2 teaspoons paprika
1 (2 1/2- to 3-pound) frying chicken, cut into
8 pieces, skin removed if desired

Preheat oven to 375 degrees.

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, bell pepper and garlic; cook and stir until vegetables are softened.

Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into a 13-by-9-inch baking dish.

In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; shake to coat. Place chicken in a single layer on top of rice; press lightly into rice. Cover tightly with aluminum foil.

Bake in preheated oven for 1 hour and 15 minutes or until chicken is fork tender, juices run clear, rice is tender and liquid is absorbed.  Remove foil; bake an additional 15 minutes to brown chicken.
8 servings