Chicken, Rice & Vegetable Casserole
Chicken with rice and veggies baked in the oven.
2 cups seasoned rice
4 breasts, bone and skin removed chicken breast
1 cup chopped onion
1/2 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> green pepper
1/2 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> red pepper
1 cup pieces or slices mushrooms
1 cup chopped broccoli
1 cup chopped celery
1 tsp margarine
Boil the chicken in enough water to cover, about 20 minutes. When chicken is cooked remove from water and cube.
Add enough water to make 5 1/2 cups stock. Add the seasoned rice (like Rice-a-Roni) flavor packets. Bring to boil.
Chop vegetables. Fry in non-stick skillet with the margarine. Remove from pan.
Fry rice in the same pan. When brown, mix the vegetables, chicken and rice together. Add to water.
Put in a large oven proof casserole in the oven at 450 °F (220 °C). Cook for 30 minutes.
Note: the water must boil and cook the rice.
in 1 serving of Chicken, Rice & Vegetable Casserole.
, 45% carbs, 42% protein.
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