Baked Chicken and Rice with Autumn Vegetables

Baked Chicken and Rice with Autumn Vegetables

With chicken, rice and vegetables, this casserole is a mouthwatering meal in one!

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

4

servings

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
  1. Heat 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.
  2. In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
  3. Add 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.
  4. Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
To save minutes on prep time, cut veggies the night or morning before you’re planning to serve this casserole. Cover and store in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 290mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 21g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.