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Prep 15min
Total45min
Servings4
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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
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Steps
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.
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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.
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