| Servings | Prep Time | Cook Time |
|---|---|---|
| 12 | 0 mins | 0 mins |
| 1. | Boil the chicken in enough water to cover, about 20 minutes. When chicken is cooked remove from water and cube. |
| 2. | Add enough water to make 5 1/2 cups stock. Add the seasoned rice (like Rice-a-Roni) flavor packets. Bring to boil. |
| 3. | Chop vegetables. Fry in non-stick skillet with the margarine. Remove from pan. |
| 4. | Fry rice in the same pan. When brown, mix the vegetables, chicken and rice together. Add to water. |
| 5. | Put in a large oven proof casserole in the oven at 450 °F (220 °C). Cook for 30 minutes. |
| 6. | Note: the water must boil and cook the rice. |
|
There are 212 calories in 1 serving of Chicken, Rice & Vegetable Casserole.
Calorie split: 13% fat, 45% carbs, 42% protein.
|
| Serving Size | 1 serving |
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