Ingredients2 h servings 442 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish.
- Bake in preheated oven until rice is tender, about 1 1/2 hours.
Per Serving: 442 calories; 24.5 g fat; 28.4 g carbohydrates; 25.6 g protein; 118 mg cholesterol; 1482 mg sodium. Full nutrition
ReviewsRead all reviews 4
I was a bit confused and did not know if the rice should be cooked before adding to the casserole. So I made this on the stove top, and made the rice in another pot. I added some celery and I al...
I absolutely love this recipe! It's quick and easy and everyone enjoys it. I double it to make a 9x13 and otherwise follow it to a T. It serves great as leftovers, too!
I first had this at a family reunion with my husband's side of the family - it was such a big hit that I asked my mother-in-law for the recipe. I've made it twice since then and shared the reci...