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Baked Chicken and Rice with Autumn Vegetables

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Baked Chicken and Rice with Autumn Vegetables
  • Prep 15 min
  • Total 45 min
  • Ingredients 7
  • Servings 4

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

Directions

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
% Daily Value
Total Fat
11g
16%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
290mg
12%
Potassium
540mg
15%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
9%
Sugars
5g
Protein
21g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
15%
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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