Chicken Barbecue (BBQ) Rice Casserole
Another popular dish in the homestead of Mom and Gramma Gamergirl, this casserole is great when served with green bean casserole or baked potatoes.
- 2 tablespoons olive oil
- 2 pounds of chicken
- ¼ cup diced onion
- 3 cloves of garlic, sliced
- 2 cups water
- 2 cups uncooked instant rice
- 2 cups shredded mozzarella cheese
- 3 cups of your favorite BBQ sauce - I like Sticky Fingers Mustard BBQ sauce
Preheat oven to 350 degrees, and set aside two saucepans and a casserole dish.
Boil water in a sauce pan, then stir in the rice. Cover and remove the saucepan from heat. Let the rice stand five to ten minutes. While this is sitting, you can tend to your chicken.
Debone your chicken. This is a messy process involving pulling all the yummy chicken meat off the bones, and fun for the kids, so let them do it while you sip a soda.
Dice up the chicken meat and stick it in a bowl, to which you're going to add the BBQ sauce and the cloves of garlic. In another saucepan, cook up your diced onions in olive oil, then pour in the contents of the chicken bowl. Cook it all up together until the chicken is fully cooked.
Once you've cooked up the chicken, it's time to bring it all together, so whip out your casserole dish - at least 2 ½ quart in size, and pour the contents of both saucepans into this casserole dish.
Bake at 350 degrees for 20 minutes. Sprinkle the cheese over the top, then bake another five minutes.
Pork chops can be substituted for the chicken in equal weight, just cook the ‘chops up nice and bland, dice up the meat and toss the bones in the trash. For pork, use something other than a mustard based bbq sauce, because it's just not as tasty.