Chicken Araldi

  • Yield: 4 to 6 servings


2-- skinless chicken breasts
1small can sliced water chestnuts
1-- jar green olives
1small bag pearl onions
1-- pint cherry tomatoes
4stalks celery
1-- red pepper
2cups white rice
1-- jar Newman's Italian salad dressing


  1. Preheat oven to 375F.
  2. Slice/chop chicken, celery and red pepper into bite-size pieces and place in a casserole dish.
  3. Drain water chestnuts and olives and add to the casserole dish.
  4. Peel outer layer from pearl onions, cut in half and add to casserole dish.
  5. Add cherry tomatoes to the dish, pour in the bottle of salad dressing and toss all ingredients.
  6. Cover the casserole dish and bake on the center rack for 40 minutes.
  7. While waiting for the dish to cook, prepare the white rice.
  8. After 40 minutes remove the casserole dish from the oven and let stand uncovered for 5 minutes.
  9. Scoop the ingredients of the casserole dish over a bed of white rice.