Name: Chicken Rice Vegetable Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 boneless skinless chicken breasts; 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 chicken broth; 2 cups uncooked instant brown rice; 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

This homey and colorful chicken rice vegetable casserole is perfect for family dinners and potlucks.

Ingredients

6 boneless skinless chicken breasts

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 chicken broth

2 cups uncooked instant brown rice

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

Instructions

1 Brown the chicken

2 Preheat the oven to 350°F, In a large skillet, brown the chicken in canola oil for four minutes on each side or until a thermometer reads 170°. Remove the chicken from the pan and keep it warm.

3 Prepare the vegetables and sauce

4 In the same skillet, saute the peppers, onion and mushrooms until they're tender. Add the garlic and cook the vegetables for one minute longer. Stir in the rice, broth, corn, salt and pepper, and bring the mixture to a boil.

5 Assemble the casserole

6 Transfer the rice and vegetable mixture to an 11x7-inch baking dish coated with cooking spray. Top it with the chicken.

7 Bake the casserole

8 Cover the casserole with aluminum foil and bake it for 20 minutes. Uncover the dish and bake it for five minutes longer or until it's heated through. Sprinkle it with almonds and parsley.