It's finally time to break out that big ol' roaster and invite over whoever you want! Today we're going to be making a Greek Chicken Casserole Recipe. We're going to serve it with a side of crusty bread and the easiest garlic mashed potatoes EVER.
Ingredients
2-3 boneless skinless chicken breasts (If you don't want it to be gluten-free use gluten-free greek dressing*)
2 tablespoons olive oil
1/2 large diced red or yellow onion
2 small diced bell peppers
3 cloves garlic
3/4 cup sliced grape tomatoes
1 tablespoon minced fresh basil leaves (or 1 teaspoon dried herbs)
6 cups cooked brown rice
6 tablespoons Greek salad dressing
6 teaspoons each. Real salt, black pepper
Instructions
1. Cut up your chicken into small bite-size pieces and season with garlic salt and pepper. Add chicken to a large skillet with at least a tablespoon or two of olive oil and cook until no longer pink.
2. Dump the brown rice from the package to the same pan as the chicken and spread it out evenly over the bottom of the pan so it can absorb as much oil as possible from both the chicken and skillet.
3. Next, add your onion, bell pepper, and minced garlic to the pan and sauté until the onion turns translucent.
4. Add grape tomatoes and sauté for about 3 minutes (or until tomatoes start to fall apart) then mix in fresh basil.
5. Add half of the dressing and stir into the rice mixture until evenly coated (you can use all of it if you want a really soaked dressing, but you will have extra leftovers since it's 1 cup per every 4 servings of rice). Before adding the second half of the dressing, taste to see if you need it or not because sometimes depending on how long you cook things, you don't need as much as you think.
