Chicken with Red Beans and Rice
This delicious Southern classic of red beans and rice includes chicken and has a crisp Parmesan-crumb topping. Your family will love the taste and you'll love how easy prep and cleanup is! It will packaged in a 9x13 pan.
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Bake, covered with foil, in a 350-degree oven for 30 minutes, until the chicken read 165 degrees with your meat thermometer. Remove the foil. Sprinkle the Parmesan-crumb mixture atop the chicken. Turn the oven to broil. Broil the casserole for 5 minutes until the top is crisp.
Calories: 388 ~ Fat: 8 g ~ Sat Fat: 1.9 g ~ Cholesterol: 76 mg ~ Carbohydrates: 47 g ~ Sodium: 664 mg ~ Protein: 30 g
Serve with a tossed salad.