Kidney Beans provide a simple addition to a hearty chicken and rice casserole dinner.
Minestrone Chicken and Rice
- Prep Time 15 min
- Total 1 hr 30 min
- Ingredients 10
- Servings 5
Ingredients
- 1 1/2 cups frozen bell pepper stir-fry
- 1 cup uncooked regular long-grain white rice
- 1 (15.5-oz.) can 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake at 375°F. for 45 minutes. Uncover; bake an additional 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Nutrition
450
Calories
9g
Total Fat
40g
Protein
52g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1/5 of Recipe
- Calories
- 450
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 95mg
- 32%
- Sodium
- 680mg
- 28%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 40g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 Fat;Tips from the
Pillsbury Kitchens
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