My family has been making this casserole since I was 15 years old. It isn't very forgiving in modifications - I've flopped it before by trying to reduce the amount of butter/oil or by trying to use brown rice. You can, however, substitute tofu successfully for the chicken.
2 1/2 lbs. chicken
5 tbsp margarine
4 tbsp. olive oil
2 tbsp. sherry
1 small onion, chopped
1 green pepper, chopped
1 clove minced garlic
1 cup long grain rice (uncooked)
1 1/2 cups chicken broth
1 bay leaf
1/4 tsp pepper
1/2 tsp salt
2 medium tomatoes, peeled and sliced
2 tbsp. parmesan cheese
Cut chicken into small parts. Heat oil and margarine in large skillet and brown chicken. Add sherry. Take chicken out. Add onion, green pepper, garlic and saute until tender. Add rice - saute another 2 minutes. Add broth, bay leaf, and spices. Bring to a boil. Grease 2 qt. casserole. Pour in rice mix and place chicken on top. Cover. Bake at 350* for 45 minutes. Saute tomatoes in 1 tbsp of butter and place on top of chicken. Sprinkle with cheese. Bake an additional 15 minutes uncovered before serving.
This makes a good amount - we typically have leftovers for freezing.
Today I'm linking up for the first time with Sabroso Saturday, which you can find at Latina on a Mission.It is also linked up with Recipe Lion's January blog hop, which you can find here.