Chicken, Rice & Vegetable Casserole

Ingredients

• 1 tsp margarineNutrition
• 4 breasts, bone and skin removed chicken breastNutrition
• 1 cup chopped broccoliNutrition
• 1 cup chopped celeryNutrition
• 1 cup pieces or slices mushroomsNutrition
• 1 cup chopped onionNutrition
• 1/2 large green pepperNutrition
• 1/2 large red pepperNutrition
• 2 cups seasoned riceNutrition

Directions

1. 1Boil the chicken in enough water to cover, about 20 minutes. When chicken is cooked remove from water and cube.
2. 2Add enough water to make 5 1/2 cups stock. Add the seasoned rice (like Rice-a-Roni) flavor packets. Bring to boil.
3. 3Chop vegetables. Fry in non-stick skillet with the margarine. Remove from pan.
4. 4Fry rice in the same pan. When brown, mix the vegetables, chicken and rice together. Add to water.
5. 5Put in a large oven proof casserole in the oven at 450 °F (220 °C). Cook for 30 minutes.
6. 6Note: the water must boil and cook the rice.

Nutrition per serving

Related recipes

• Crispy Oven Fried Chicken

  271 kcal per serving

• Baked Chicken Parmesan

  197 kcal per serving

• Chicken Paella

  283 kcal per serving

• Thai Chicken Curry

  292 kcal per serving

• Chicken Salad

  427 kcal per serving

• Garlic Chicken & Broccoli Alfredo

  1199 kcal per serving