“After sauteing everything, I add the rice (2 cups instead of 3) and 4 cups of liquid (chicken broth, beef, or a combination) plus an envelope of dry onion soup mix, omitting the French Onion Soup. Instead of baking, I cook on the stovetop till the rice is done and the liquid is absorbed. I also use less seasoning to be less spicy.”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.
  2. Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

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