Serves: 5
Total Calories: 576
In large skillet add oil; turn to medium heat. Season chicken with salt and pepper and brown in oil. Reduce to low, cover chicken and simmer for 20 minutes or until chicken is tender.
Arrange chicken in a greased 9 x 13 inch pan. Drain pimentos, reserving the liquid. Arrange pimentos over the chicken. Spoon the rice evenly over pimentos.
In skillet used to cook chicken, saute onions until tender. Combine broth, flour, soy sauce, pimento liquid, sugar and vinegar. Cook, stirring, until sauce is slightly thickened. Pour over chicken, pimento and rice.
Cover and bake at 375 degrees for 15 minutes. Remove cover and bake 15 minutes longer.
This Chicken & Rice Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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