Dinner ready in 30 minutes! Enjoy this zesty chicken and rice casserole with roasted red peppers – a hearty meal.
cups uncooked instant rice
(14-oz.) can ready-to-serve chicken broth
(9-oz.) pkg. refrigerated grilled chicken strips
(7 or 7.25-oz.) jar roasted red bell peppers, chopped
cup halved pitted kalamata olives
cup purchased Italian salad dressing
oz. (1/4 cup) shredded fresh Parmesan cheese
tablespoons chopped fresh parsley
Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
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.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.
Kalamata olives are wine-vinegar-marinated Greek olives. Each deep purple, almond-shaped olive is slit lengthwise so that it soaks up lots of marinade. Kalamata olives are packed in olive oil or vinegar. Look for them next to other olives at the grocery store.
To reduce the fat in each serving of this recipe by about 7 grams, use light Italian salad dressing in place of regular dressing.
Try roasting a fresh red bell pepper for this recipe. Broil the whole pepper until its skin chars and blackens, then immediately place it in a small brown paper bag. Fold the bag to seal it, and set it aside for 10 minutes. Peel the pepper under cool running water, then seed and chop it.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.