Spicy Southern Chicken and Rice Casserole

Though there are infinite versions of the classic Southern chicken-and-wild rice pilaf, it tastes so good we couldn’t resist adding another one to the roster. This recipe gives a wink to Cajun style with the holy trinity of onions, celery, and bell peppers—and a dash of heat.

Recipe courtesy of Casey Barber

Spicy Southern Chicken and Rice Casserole

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    2 tablespoons canola or vegetable oil, divided 1 teaspoon freshly ground black pepper
    1 pound hot turkey sausage, removed from its casing if in links 1 teaspoon kosher salt
    1 pound boneless, skinless chicken breast 2 1/2 cups chicken broth
    1 medium yellow onion, minced 1 cup wild rice or wild rice blend
    3 celery stalks, minced 1 tablespoon minced flat-leaf parsley
    1 green bell pepper, seeded and minced 2 tablespoons sliced almonds (optional)


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375F.

    • 2

      Heat 1 tablespoon of the oil in a large, high-sided sauté pan or skillet over medium-high heat.

    • 3

      Add the turkey sausage, and cook for 5 minutes until browned, stirring occasionally to break up the chunks. Transfer to a deep, square casserole dish.

    • 4

      Add the remaining oil to the skillet, then add the chicken and cook about 2 minutes per side until browned. Transfer to the casserole dish.

    • 5

      Add the onion, celery and bell pepper to the skillet and sprinkle with salt and pepper. Cook, stirring frequently, for 3-5 minutes until the vegetables are crisp-tender.

    • 6

      Add the chicken broth to the skillet and bring to a simmer.

    • 7

      Pour the rice into the casserole dish over the sausage and chicken, then pour the contents of the skillet into the casserole dish.

    • 8

      Stir to combine, then cover and bake for 20 minutes, then uncover and bake for 15-20 minutes more until the rice is tender and the chicken is cooked through.

    • 9

      Top with parsley and almonds, if desired, and serve.

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