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Baked Chicken and Rice with Autumn Vegetables

(5)
  0 reviews
  • 15 min prep time
  • 45 min total time
  • 7 ingredients
  • 4 servings
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With chicken, rice and vegetables, this casserole is a mouthwatering meal in one!

8
chicken drumsticks or thighs (1 1/4 lb), skin removed
1
package (6 oz) original-flavor long-grain and wild rice mix
2
cups 1 1/2-inch cubes peeled butternut squash
1
medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices
1
medium red bell pepper, cut into 1-inch pieces (1 cup)
2
cups water
1/2
cup garlic-and-herb spreadable cheese

Steps

  • 1 Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
  • 2 In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
  • 3 Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
  • 4 Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

Expert Tips

To save minutes on prep time, cut veggies the night or morning before you’re planning to serve this casserole. Cover and store in the refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
% Daily Value
Total Fat
11g
16%
Saturated Fat
6g
29%
Trans Fat
0g
0%
Cholesterol
90mg
29%
Sodium
290mg
12%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
9%
Protein
21g
21%
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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