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Chicken Rice Casserole with Veggies

 Chicken Rice Casserole with Veggies
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
6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

Chicken Rice Casserole with Veggies (continued)

Directions (continued)

  • Uncover; bake 5 minutes longer or until heated through. Sprinkle
  • with almonds and parsley. Yield: 6 servings.
Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.