Site icon TrailBlazer Magazine

Chicken and Rice Casserole

broccoli cheese chicken rice on the white background. the toning. selective focus

12″ Dutch oven: 32 coals to make 350 degrees, 1 ring and 3 coals for lid, 1 loose ring under oven

Serves 6



  1. Light up the coals.
  2. Pour the dry rice into the bottom of the 12 inch oven.
  3. Top with cut up broccoli, then onion soup. then layer on the chicken/meat. Pour the broth over the ingredients. Sprinkle with black pepper.
  4. Bake for 30 minutes and the rice should be cooked.
  5. Remove from heat. Sprinkle the cheese onto the top.
  6. Replace the lid for about 5-7 minutes so that the cheese can melt, serve and enjoy!
Exit mobile version