Yellow Rice Chicken Casserole


Yellow Rice Chicken Casserole




2 1/2 pounds chicken (I use 3-4 boneless breasts)

2 cups Saffron yellow rice with seasonings included ( Mahatma)

1 large onion, diced (The finished product is more pleasing to the eye if the onion and pepper are left in larger 1 to 1 1/2 inch strips, rather than finely diced)

1 green bell pepper, diced

1 15 oz can fire roasted diced tomatoes

1 tsp salt, optional

4 cups chicken broth



Cook chicken in water, cool, and pull apart into bite-sized pieces. Saute onions and  peppers in small amt. of water or oil.  Add tomatoes, simmer 10-15 minutes. Pour the rice into large greased baking dish and place chicken pieces over the rice. Cover chicken with tomato, onion and pepper mixture.  Pour chicken broth over  it all and then cover the dish tightly with aluminum foil. Finally bake at 375 degrees for 45 minutes.