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Side Dish

Chicken & Dirty Rice Casserole

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  • Prep Method: Casserole
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  • Cut up chicken or 3 lbs. bone-in skinless chicken legs
  • Tony’s Market or Tony Chachere’s Cajun seasonings
  • 2 cups Cajun Pecan or Jasmine rice, washed
  • 1 lb. baby carrots
  • 1 large onion, chunked
  • 1-2 stalks celery, chopped
  • 1 small bell pepper, diced
  • 1/2 lb. fresh green beans, split
  • 3.5 cups water*
  • 1 small package dry onion soup mix* (*or substitute water and onion soup for 3.5 cups roasted chicken stock and 1 cup Lars’ Crisp Fried Onions)
  • 1 bunch green onions, minced (optional)
  • Creole or Hot Sauce of your choice (optional)


Have your butcher cut up and skin chicken or chicken legs, season lightly with Cajun seasonings and set aside. Preheat oven to 325 degrees.

Wash rice and place in casserole or roasting pan with a lid. Stir in carrots, onion, celery, bell pepper and green beans. Dissolve onion soup in 3 1/2 cups of water and stir into rice and veggies. Nestle chicken pieces into rice and cover with a tight fitting lid.

Roast in the center of the oven for 80-90 min. (Check after 60 minutes, adding splashes of water if needed, this depends on the rice and how tightly the lid fits the pan). Turn oven off and let rest in oven until ready to serve 10-30 min. Sprinkle with green onions, if using, and serve with hot sauce.


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