Always on the pursuit to create a tasty, main dish that will be Sugar Busters compliant. I really was "iffy" on using the dry onion soup mix because of the sodium. Brown rice always turns out a little on the bland side, so I though I should venture to the wild side and add the dry onion soup mix for once. I have used it for years with a chuck roast and the flavors are just perfect without adding any additional salt. This was fresh out of the oven and ready for the table. I didn't use the casserole dish as the recipe...but used my heavy duty 12" skillet with lid. Didn't have the cleanup of a cooking pan.
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Chicken & Brown Rice Casserole
1 lb chicken pieces
1 onion, chopped
1 c celery; fine dice
10 oz mushrooms; optional
4 tb pimento; diced
1/2 teaspoon oregano
1 teaspoon parsley
2 1/2 c water
1 pkg onion soup mix
1 c brown rice
Preheat oven to 325F.
Brown chicken pieces in oil. You can use any chicken parts you like. prefer boneless thighs with skin for the most flavor. Remove from skillet and keep warm.
Add chopped onion, diced celery and mushrooms. Saute to soften, about ten minutes. Add water to pan to deglaze. Bring to boil. This is important to start cooking the brown rice before you put in oven. Stir in oregano, parsley, onion soup mix, pimentos and brown rice. Transfer to greased casserole dish and top with reserved chicken.
Cover and bake for 90 minutes or until rice and chicken are cooked.
I have added no salt or pepper to this recipe since the onion soup mix is very high in sodium. When dish is finished, add salt and pepper, to taste.
Yield: 2-4 servings
** Exported from Now You're Cooking! v5.84 **
My salad accompaniment was mesclun with mandarin orange slices and a few sauteed walnuts with a light ranch dressing. Just perfect with this dish.
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