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Spanish Chicken and Rice

Spanish Chicken and Rice
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From freezer to oven this chicken casserole is fresh-tasting, well-seasoned  and the chicken just falls off the bone.  There are several different traditional ways to prepare this Spanish dish but this one is our favorite using chicken thighs, bell peppers, diced tomatoes, peas, chopped pimiento stuffed olives along with the rice.  Remove the skin from the chicken before baking for a healthier dish.
 

Preparation Instructions
four servings Thaw in refrigerator/ Preheat oven to 350 and bake covered for 40 – 50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
Six servings Thaw in refrigerator/ Preheat oven to 350 and bake covered for 40 – 50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
Serving suggestions Best if prepared within 2-3 months. Serve with fresh tossed salad. And garlic bread.

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