Creole Roasted Chicken Rice Dinner Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeA spicy, yet delicious, meal that is easy to cook with skinless, boneless chicken thighs along with Tony’s Creole Roasted Chicken Rice Mix. Top it off with cheese and a little extra Tony’s Original Creole Seasoning during the last five minutes of cooking for an extra touch of flavor.
Ingredients
-
4 Whole Chicken Thighs, Boneless
-
2 Boxes Tony’s Creole Roasted Chicken Rice Mix
-
1 Can Cream of Mushroom Soup
-
2 Cups Water or Low-Sodium Stock
-
1 1/2 Cup Milk
- Clear
Directions
- Rinse and pat chicken, then season with Tony’s Original Creole Seasoning. Place in casserole dish sprayed with nonstick spray.
- Set oven to 375°F and place casserole dish inside. Cook for 30-35 minutes, or until chicken is completely cooked.
- Remove casserole dish from oven and place chicken on separate plate. In same casserole dish, add Creole Roasted Chicken Rice Mix, Cream of Mushroom Soup, water (or stock) and milk.
- Place chicken on top of rice and spoon part of liquid over chicken.
- Cover casserole dish and place back in oven. Cook until rice is cooked and begins bubbling.
- Remove casserole dish from oven and let sit for 10-15 minutes, then serve.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get Recipe