- 2 tablespoons butter
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 cooked chicken breast halves, cubed
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1 (10.75 ounce) can cream of shrimp soup
- 1 (10.5 ounce) can French onion soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL®)
- 2 cups sliced andouille sausage
- 1 cup chicken broth
- 1 cup converted long-grain white rice
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish.
- Bake in preheated oven until rice is tender, about 1 1/2 hours.