Name: Chicken and Red Beans Casserole
Ingredients: 2 tsp olive oil; 3 cloves garlic, minced; 1 large onion, diced; 1 Tbsp tomato paste; ⅔ cup long grain rice; 1 can rotel; 1 cup chicken broth; 1 16 oz can red kidney beans, drained; 1 lb chicken breasts or thighs; 3-4 slices bacon, optional

Chicken and Red Beans Casserole

CategoriesCasserole, Chicken, Main Dish

SourceRichardson

Ingredients

2 tsp olive oil
3 cloves garlic, minced
1 large onion, diced
1 Tbsp tomato paste
⅔ cup long grain rice
1 can rotel
1 cup chicken broth
1 16 oz can red kidney beans, drained
1 lb chicken breasts or thighs
3-4 slices bacon, optional

Directions

In a large frying pan, sauté chicken and garlic until tender. Add uncooked rice and cook for 1 minute. Add tomato paste, broth, beans, and rotel and cook until mixed well. Put in a large casserole dish. Cover and bake at 350°F for 30 minutes or until rice is tender and chicken is cooked.

If using bacon, before covering, lay strips on top. For the last few minutes of cooking, remove cover and place under broiler to crisp bacon. Break up bacon and stir through rice.

Last Modified 22:12:17 17 January 2026 UTC