Chicken is a favorite in my house: it doesn't matter if it's the whole bird roasted, a few breasts breaded and baked, or my favorite, a nice piece of fried chicken. Whatever form the fowl takes, it's always a hit and, with so many pieces of the bird to choose from, you could have chicken every night of the week and never have it the same way twice.
I'm always on the lookout for a new recipe—something I haven't tried, that doesn't appear too difficult to create. This chicken casserole is one such dish. The hardest thing about it is stuffing the chicken and baking the rice ahead of time and, trust me, neither of those things are really that hard. Once the chicken is stuffed and the rice is cooked, this dish becomes as simple as combining everything in a large casserole dish, covering it with the sauce, and cooking it. What comes out of the oven is an awesome dish no one will expect.
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