Paella Casserole

Course Main Course

Cuisine American, Southern

Keyword paella-casserole, paella-recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 527kcal

Author Melissa Sperka

Ingredients

1 diced sweet onion
1/2 cup green pepper diced
1/2 cup red pepper diced
3 cloves garlic minced
1 Tbsp olive oil
salt and black pepper to taste
1 5 oz package saffron rice
2 cups roasted chicken roughly chopped
1 13 oz smoked turkey sausage sliced
1 15 oz can tomatoes seasoned for chili
1 10 3/4 oz can cream of celery soup
1/2 cup sour cream
1/2 cup pimento stuffed green olives
2 cups shredded monterey jack or manchego cheese divided
1/4 cup chopped cilantro [reserve 1 Tbsp for the top]
1/2 cup frozen petite peas
10-12 medium/large raw shrimp peeled deveined, tails removed [optional]

Instructions

Preheat the oven to 350°F. Spray a 13x9 inch casserole dish with cooking spray and set aside.
In a medium size pot cook the diced pepper and onion in a couple of drizzles of olive oil. Cook for 2-3 minutes until they begin to soften and brown. Add the minced garlic and saute for another minute. Season with salt and black pepper to your taste.
To the pot add the dry saffron rice and the amount of water called for on the package to the cooked veggies.
Prepare the rice cooking per the package recommendation being careful not to overcook. Remove from the heat and cool.
In a large mixing bowl mix together the cooked rice, chopped chicken, sausage, shrimp, tomatoes, soup, sour cream, olives, cilantro, 1 cup cheese and peas. Mix well. Taste and adjust the salt and black pepper to your taste.
Pour into the baking dish and bake for 30 minutes. Aster 30 minutes, sprinkle the top with the remaining 1 cup shredded cheese.
Return to the oven and continue to bake for an additional 8-10 minutes longer until bubbly and the cheese has melted.
Garnish with cilantro pesto if desired.

Notes

Paella is often served with a parsley or cilantro pesto that includes toasted almonds or pine nuts. For a shortcut you can garnish with toasted almonds instead. The crunchy nutty flavor really compliments the spicy flavors in this dish.

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