1. Preheat oven to 350° F.
  2. In a medium size pot, bring chicken broth and water to a boil, add rice and simmer for about 20 minutes, until sticky, stirring occasionally. Put into a large bowl to cool.
  3. Heat a large skillet with 2 tablespoons olive oil. Add onion, garlic, celery, and peppers to the skillet, saute for about 2 minutes, divide it in half.
  4. Move half of the vegetable mixture to a large bowl. Add ground chicken, 1 beaten egg, flaxseed, poultry seasoning, salt and pepper; mix well.
  5. Move the meat mixture to a lightly oiled, 8 inch , square or round, glass baking pan, press lightly to fit the pan.
  6. Bake in preheated oven for 30 minutes. While chicken is baking, prepare rice topping.
  7. Mix cooked rice with remaining half of sauteed vegetables, add salt, if necessary.
  8. Take chicken out of the oven, sprinkle 1/2 cup of shredded cheese over chicken; spread rice mixture evenly over the top.
  9. Return pie to the oven and bake for 30 minutes longer. Top with the remaining cheese. Cover with foil for 2 minutes to let the cheese melt.

Recipe posted 9.16.2014

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