Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Sprinkle seasoning over chicken.
  2. Heat Dutch oven over medium-high heat until hot.
  3. Add bacon; cook until crisp.
  4. Remove from skillet; cool and crumble.
  5. Drain all but 1 tablespoon fat from skillet.
  6. Add chicken; cook 5 to 7 minutes or until no longer pink and beginning to brown.
  7. Remove from Dutch oven; set aside.
  8. Add celery, onion and garlic.
  9. Cook and stir 5 to 7 minutes or until celery is tender.
  10. Stir in corn, tomatoes and milk.
  11. Bring to a boil; reduce heat to medium; simmer 10 to 15 minutes, stirring occasionally.
  12. Stir in rice and reserved chicken; cook 2 to 3 minutes more or until thoroughly heated.
  13. To serve, garnish with bacon and parsley.

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