Minestrone Chicken and Rice

Green Giant® Kidney Beans provide a simple addition to a hearty chicken and rice casserole dinner.

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Servings 5

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ingredients 10
Prep Time 15 min
Total Time 1 hr 30 min

Ingredients

1 1/2: cups frozen bell pepper stir-fry

1: cup uncooked regular long-grain white rice

1: (15.5-oz.) can Green Giant® Dark Red Kidney Beans, drained, rinsed

1: (14 1/2-oz.) can ready-to-serve chicken broth

1: (14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained

3: tablespoons all purpose flour

2: tablespoons grated Parmesan cheese

1: teaspoon dried Italian seasoning

1: teaspoon paprika

3: to 3 1/2 lb. cut-up frying chicken, skin removed

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In sprayed baking dish, combine bell pepper stir-fry, rice, kidney beans, broth and tomatoes; mix well.
2 In food storage plastic bag, combine flour, cheese, Italian seasoning and paprika; shake to mix. Add chicken pieces, 1 or 2 at a time; shake to coat. Arrange chicken pieces over rice mixture. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3 Bake at 375°F. for 45 minutes. Uncover; bake an additional 10 to 15 minutes or until chicken is fork-tender and juices run clear.

EXPERT TIPS

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Expert Tips

We named this recipe minestrone because the casserole contains many of the same ingredients as the traditional Italian soup of vegetables, pasta and beans. Consequently, the flavor of this casserole is very much like minestrone.

To remove the skin from chicken wings and legs, use a kitchen scissors.

Serve this flavorful casserole with hearts of romaine dressed in a garlicky vinaigrette and with crusty Italian bread.