Zesty Chicken and Rice Casserole with Roasted Red Peppers
Updated Nov 16, 2010
Dinner ready in 30 minutes! Enjoy this zesty chicken and rice casserole with roasted red peppers – a hearty meal.
Zesty Chicken and Rice Casserole with Roasted Red Peppers
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 8
Ingredients
- 2 cups uncooked instant rice
- 1 (14-oz.) can ready-to-serve chicken broth
- 1 (9-oz.) pkg. refrigerated grilled chicken strips
- 1 (7 or 7.25-oz.) jar roasted red bell peppers, chopped
- 1/4 cup halved pitted kalamata olives
- 1/3 cup purchased Italian salad dressing
- 1 oz. (1/4 cup) shredded fresh Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
-
Step2Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese.
-
Step3Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.
Nutrition
420
Calories
15g
Total Fat
24g
Protein
46g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 40mg
- 13%
- Sodium
- 900mg
- 38%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 80%
- 80%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Very Lean Meat; 2 1/2 Fat;Tips from the Betty Crocker Kitchens
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