Name: Chicken Rice Casserole with Veggies
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 6 boneless skinless chicken breast halves (1-1/2 pounds) -; 1 tablespoon canola oil -; 3/4 cup chopped sweet red pepper -; 3/4 cup chopped green pepper -; 1/2 cup chopped onion -; 1/2 cup chopped fresh mushrooms -; 1 garlic clove, minced -; 2 cups uncooked instant brown rice -; 2 cups chicken broth -; 1-1/2 cups frozen corn, thawed -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; 1/4 cup slivered almonds, toasted -; 2 tablespoons minced parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Rice Casserole with Veggies

1. 6 boneless skinless chicken breast halves (1-1/2 pounds) -

2. 1 tablespoon canola oil -

3. 3/4 cup chopped sweet red pepper -

4. 3/4 cup chopped green pepper -

5. 1/2 cup chopped onion -

6. 1/2 cup chopped fresh mushrooms -

7. 1 garlic clove, minced -

8. 2 cups uncooked instant brown rice -

9. 2 cups chicken broth -

10. 1-1/2 cups frozen corn, thawed -

11. 1/4 teaspoon salt -

12. 1/8 teaspoon pepper -

13. 1/4 cup slivered almonds, toasted -

14. 2 tablespoons minced parsley -

How to cook deliciously - Chicken Rice Casserole with Veggies

1. Stage

In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil.

2. Stage

Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.