Seasonal Recipes

Chicken And Rice Casserole Recipe

Spicy Chicken & Rice Casserole Recipe

chicken & rice casserole recipe



  •     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



In a large skillet, brown chicken in oil for 4 minutes on each side or until a meat 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.
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. Sprinkle with almonds and parsley.

chicken & rice casserole recipe  1


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