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Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. —Mary Louise Chubb of Perkasie, Pennsylvania
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 each) equals 351 calories, 8 g fat (1 g saturated fat), 66 mg cholesterol, 493 mg sodium, 37 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Originally published as Chicken Rice Casserole in Light & Tasty December/January 2002, p27
Full-Bodied White Wine
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Reviewed on Apr. 30, 2012 by grandma_ade3
It was very easy & quick to make. I used frozen green & red peppers, & left over chicken. The chicken I placed on top of the mixture. Added the toasted almonds & parsley & in the oven it went. It did a little longer in the oven as the rice didn't get done in 20 min.
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