Dinner

Egyptian Chicken Casserole with Browned Butter Rice is for Dinner.

Egyptian Chicken Casserole with Browned Butter Rice takes 15 minutes to prepare.

Egyptian Chicken Casserole with Browned Butter Rice takes 150 minutes to cook.

Egyptian Chicken Casserole with Browned Butter Rice makes 6 servings.

The ingredients for Egyptian Chicken Casserole with Browned Butter Rice are:

1 medium onion, sliced
2 medium potatoes, skinned
4 boneless, skinless breasts
1 15 oz can tomato sauce
1 tsp salt, divided
1 tsp pepper, divided
Rice:
1 Tbsp butter
2 c. white rice
2 cubes chicken bouillion
4 c. water

Here is how you make Egyptian Chicken Casserole with Browned Butter Rice:

Preheat oven to 350 degrees fahrenheit. Use a 2 qt oven safe casserole with cover. Add the sliced onion to the casserole. Use 1'/3 tsp salt and 1/3 tsp pepper to season the onion. Use your fingers to coat and separate the onion slices. Cube potatoes into 1-inch pieces and add to onion. Season with 1/3 tsp of the salt and pepper, and use your fingers to toss and coat. Cube the raw chicken into 1-inch pieces, add to potato and onion mixture. Season with remaining salt and pepper, toss to coat. Pour tomato sauce over other ingredients.Bake casserole at 350 for 2-3 hours, or until chicken is cooked through and potatoes are fork tender.To make the rice:Use a 2qt, or larger sauce pan. Heat over medium high heat. Add butter, cook until light brown. Add half the rice, cook until medium brown, stirring frequently, add remaining rice. Add water and bouillion cubes, bring to a boil. Cover and turn heat to low or off. Allow rice to cook 20 minutes or until cooked through. Fluff with a fork.Serve chicken mixture over rice. App 3/4 c. rice and 1 cup chicken mixture. Serves app 6.Number of Servings: 6Recipe submitted by SparkPeople user CIOLIBALL.

The nutritional information for Egyptian Chicken Casserole with Browned Butter Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 194.5

• Total Fat: 2.6 g
• Cholesterol: 16.5 mg
• Sodium: 1,086.5 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 2.8 g
• Protein: 8.4 g