Raspberry Chicken Casserole Recipe

Easy Dinner Idea with Chicken and Berries

Ingredients

FOR THE CHICKEN

*Note - if chicken breast are large, I suggest cutting each in half to allow for better cooking.

3 tbsp. butter
1 small onion, finely chopped
2 cups rice
3 cups chicken stock
6 - *boneless chicken breasts
1 tsp. thyme
1/2 tsp. paprika
salt, to taste
pepper, to taste

FOR THE GLAZE

3 tbsp. raspberry jam
2 tbsp. red wine vinegar
2 tbsp. liquid honey
2 cloves garlic, crushed
2 tsp. soy sauce
1 tsp. vegetable oil

FOR SERVING

1 cup fresh raspberries
1/4 cup toasted almonds

Directions

FOR THE CHICKEN

In a pan, over medium heat, melt the butter. Add the chopped onion and combine until well sauteed. Stir in the rice.

Bring mixture to a boil, and then transferred it to a buttered 2 quart size casserole dish.

Place the chicken breasts over the rice, and sprinkle with the paprika, thyme, and the salt and pepper to taste.

Cover with foil and bake at 400° F for 30 minutes.Remove the foil, and continue to bake for another 15 minutes.

FOR THE GLAZE

In a bowl, mix together the raspberry jam, red wine vinegar, honey, garlic, soy sauce and the vegetable oil, until well combined.

When the chicken comes out of the oven, brush the glaze mixture over the chicken and return it to the oven to cook for about 10 minutes longer, or until all the liquid in the casserole dish has evaporated.

Remove chicken casserole from the oven, and cover with foil.

TO SERVE

Remove the foil, and sprinkle the chicken with fresh raspberries and toasted almonds.

Serves 6.