Holiday Dressing with Chicken
Servings: 5 servings
Ingredients
- 2 cups white rice uncooked
- 4 cups chicken broth
- 2 Tbs vegetable oil
- 1 medium onion finely diced
- 2 medium stalks celery finely diced
- 1 tsp salt
- 1/4 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1 cup chicken broth
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries roughly chopped
- 1 large egg beaten
- 2 pounds chicken tenders
- Lawry’s Seasoned Salt
- Salt and pepper
Instructions
- Cook the rice according to the instructions on the package, using chicken broth in the place of water.
- In a microwave safe bowl, add the vegetable oil, onion, celery, salt, sage, thyme, garlic powder, and rosemary. Cook until onions are translucent about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time.
- Once the rice is finished cooking, preheat the oven to 350 degrees.
- Stir together the rice, cooked vegetables, pecans, and cranberries. Salt and pepper to taste.
- Add the egg and mix thoroughly. Place the dressing into a 9 x 13 casserole dish.
- Generously season the chicken tenders with Lawry’s Seasoned Salt and pepper. Place on top of the rice dressing.
- Bake in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165 degrees.
- Serve.
Notes
Be sure to read all labels for gluten-free.
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