Hearty Chicken and Veggie Casserole

Hearty Chicken and Veggie Casserole

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A bed of white rice surrounds tender pieces of chicken and a medley of veggies in this colorful, nutritious dish that will immediately catch your guests' eyes. We suggest garnishing your casserole with fresh herbs for a fancy and flavorful finishing touch.

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Serving Size / Yield

6-8 servings

Ingredients

  • 1 Tbs. Vegetable Oil
  • 3/4 C. Red Bell Pepper, chopped
  • 3/4 C. Green Bell Pepper, chopped
  • 1/2 C. Onion, sliced
  • 1/2 C. Carrots, peeled and sliced
  • 1 Garlic Clove, minced
  • 2 C. Instant White Rice, uncooked
  • 2 C. Low-Sodium Chicken Broth
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Ground Black Pepper
  • 3 Boneless Skinless Chicken Breasts, cooked and chopped

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Directions

Preheat the oven to 350 degrees. Grease a 7x11" baking dish with nonstick cooking spray. Warm the vegetable oil in a large skillet over medium-high heat. Add the bell peppers, onions, and carrots, and cook until vegetables are tender. Add garlic and continue to cook for 1 minute. Stir in the rice, broth, salt and pepper, and bring mixture to a boil. Remove from heat and stir in the chicken. Pour the mixture into the prepared baking dish. Cover with foil and bake for 20 minutes. Uncover and continue baking for five minutes, or until casserole is heated through.

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