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Zesty Chicken and Rice Casserole with Roasted Red Peppers

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By Betty Crocker Kitchens
Updated Nov 16, 2010
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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
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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

  • Step 
    1
    Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
  • Step 
    2
    Add 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.
  • Step 
    3
    Broil 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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