With chicken, rice and vegetables, this casserole is a mouthwatering meal in one!
Baked Chicken and Rice with Autumn Vegetables
- Prep Time 15 min
- Total 45 min
- Servings 4
- Ingredients 7
Ingredients
- 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
Instructions
-
Step1Heat 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.
-
Step2In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
-
Step3Add 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.
-
Step4Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition
260
Calories
11g
Total Fat
21g
Protein
21g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 29%
- Sodium
- 290mg
- 12%
- Potassium
- 540mg
- 15%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 21g
% 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 1/2Tips from the Betty Crocker Kitchens
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