Ingredients
2 cups frozen pepper and onion blend or frozen seasoning blend
1 tablespoon olive oil
3 cups cubed, cooked chicken
1 can (14.5 ounces) of diced tomatoes
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1 3/4 cup chicken stock
3/4 cup uncooked white rice
2 cups of shredded sharp Cheddar cheese
Instructions
Light your charcoal grill and allow the coals to burn and turn gray while preparing the casserole.
Saute the peppers and onion in oil in a large saucepan until soft, about 5 minutes.
Add the cooked chicken, tomatoes, salt, sugar, rosemary, pepper, and chicken stock. Heat to boiling.
Coat a 2-quart metal baking pan with nonstick spray. I used a disposable aluminum pan placed inside a grill basket. You could use a cast iron skillet too.
Place half of the chicken mixture into the baking pan. Sprinkle the rice and half of the shredded cheese on top. Layer the remaining chicken mixture and cheese.
Place the casserole on the grill. Cover the grill and cook for 20 minutes. The casserole is ready when the liquid is absorbed and the top is slightly browned.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 475
- Sodium: ~1000 mg
- Fat: 17 grams
- Carbohydrates: 35 grams
- Protein: 30 grams