Chicken Rice Casserole with Veggies

Chicken Rice Casserole with Veggies
You can never have too many main course recipes, so give Chicken Rice Casserole with Veggies a try. Watching your figure? This gluten free and dairy free recipe has 411 calories, 24g of protein, and 9g of fat per serving. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, pepper, parsley, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
In a large skillet, brown chicken in oil for 4 minutes on each side or until a meat thermometer reads 170°.
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MeatMeat
Cooking OilCooking Oil
Equipment you will use
Kitchen ThermometerKitchen Thermometer
Frying PanFrying Pan
2
Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender.
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MushroomsMushrooms
PeppersPeppers
OnionOnion
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Frying PanFrying Pan
3
Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
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Salt And PepperSalt And Pepper
GarlicGarlic
BrothBroth
CornCorn
RiceRice
4
Transfer to an 11-in. x 7-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.
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Cooking SprayCooking Spray
Whole ChickenWhole Chicken
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Baking PanBaking Pan
OvenOven
5
Sprinkle with almonds and parsley.
Ingredients you will need
AlmondsAlmonds
ParsleyParsley
DifficultyHard
Ready In45 m.
Servings6
Health Score33
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