Calico Chicken Skillet Casserole
Southern-style chicken and rice skillet supper with a gumbo medley of veggies.
1 (5-ounce) package yellow long grain rice
2 (5-ounce) packages frozen gumbo vegetables
1 pound broiler-fryer chicken breast fillets, cut in thick strips; or 1 pound chicken tenders
1 1/2 teaspoons mesquite flavored barbecue seasoning
1 tablespoon vegetable oil
1/3 cup finely chopped onion
- Cook rice and vegetables according to package directions. Keep hot and do not drain.
- Sprinkle chicken with mesquite barbecue seasoning.
- In 10-inch nonstick skillet or stove top casserole dish, heat oil over medium temperature. Add chicken, then onion, stirring and cooking until chicken is brown and fork can be inserted with ease (about 5 minutes).
- To chicken in skillet, add cooked rice and gumbo vegetables, stirring well. Reduce heat to lowest temperature, cover and let sit about 5 minutes.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.