Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Dirty Birdy Creole Casserole

Dirty Bird Casserole by Cuisine Noir Magazine

Servings: 4   Prep time: 10 minutes | Cook time: 50 minutes

VIDEO: Watch how to make this recipe.

INGREDIENTS

1  box (8 oz) Tony Chachere’s Creole Dirty Rice Dinner Mix
1 1/3  cups chicken broth
1 can (10.5 oz) cream of chicken or cream of mushroom soup
1 1/2  cups small broccoli florets
1/4 teaspoon Tony Chachere’s Original Creole Seasoning
nonstick spray
6 boneless, skinless chicken thighs, cut in half
1/2 cup shredded cheddar cheese

PREPARATION
  1. Preheat oven to 375 ºF.
  2. In a large bowl, add Tony Chachere’s Creole Dirty Rice Dinner Mix, chicken broth, soup, broccoli florets and Tony Chachere’s Original Creole Seasoning and mix well.
  3. Lightly coat a 11x8x2-inch glass baking dish with nonstick spray. Pour the rice mixture into pan and place chicken pieces evenly over mixture. Lightly season chicken with Tony Chachere’s Original Creole Seasoning. Cover pan with foil.
  4. Bake for 50 minutes or until all ingredients are fully done. Remove pan from oven and remove foil. Immediately sprinkle cheese evenly on top and allow it to melt before serving.
TIPS & NOTES
  1. Replace broccoli with other vegetables such as asparagus, green beans, peas or carrots.

This recipe was sponsored by Tony Chachere's. For products and recipe ideas, visit www.tonychachere.com.

This recipe was created by Chef Nikki Shaw.

MORE RECIPES FROM CHEF NIKKI SHAW

Pan-Fried Fish Fingers with Tangy Tartar Sauce
Cajun Deviled Eggs with Crispy Bacon
Cajun Crab Cake Sliders
Creole Salmon & Pineapple Skewers

broccolicheddar cheesechickenrice
Share this recipe
  21    
21
Shares
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
logo
Food Advertisements by

  • Blueberry Recipes for summer
    under Food & DrinkBush to Kitchen: Blueberry Recipes To Try This Summer
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs, Food & DrinkCelebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Fairbanks, Alaska chef Jeffrey Brooks
    under Black Chefs, Food & DrinkCooking in the Last Frontier: Chef Jeffery Brooks Serves Fairbanks
  • Derrick Green of Waffles and Whatnot
    under Black Chefs, Food & DrinkAlaska’s Derrick Green Expands Waffles and Whatnot With Well-Being in Mind
logo
Food Advertisements by

Related Recipes

Loading...
Cauliflower Fried Rice by Jessica Randhawa

Cauliflower Fried Rice

Entrées, Sides

Chicken Taco Lasagna

Appetizers, Entrées
Harissa Chicken recipe by Evi Aki from Flavors of Africa

Harissa Grilled Chicken

Appetizers, Entrées, Snacks

Jollof Rice and Beans with Tomato Sauce

Appetizers, Sides

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    Menu
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    © 2022 The Global Food and Drink Initiative d/b/a Cuisine Noir Magazine. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!