Chicken and Vegetable Rice Casserole
Add some chicken and a few favourite residents of your refrigerator crisper to the rice mix for a family-pleasing dinner that's ready in 15 minutes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 483 |
| pro | 32 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 66 g |
| fibre | 5 g |
| chol | 49 mg |
| sodium | 1.738 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 24% |
| vit A | 90% |
| vit C | 82% |
| folate | 26% |
Suggested Recipes
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12 oz (375 g) boneless skinless chicken breasts
1 tbsp (15 mL) vegetable oil
2 stalks celery, sliced
3 cups (750 mL) sliced mushrooms (8 oz/250 g)
6 cups (1.5 L) rice and vegetable Base
1 cup (250 mL) frozen peas
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) rice vinegar or wine vinegar
1 tbsp (15 mL) hoisin sauce, ketchup or barbecue sauce
1 tsp (5 mL) worcestershire sauce
Preparation:
Cut chicken into bite-size pieces. In shallow Dutch oven or large saucepan, heat half of the oil over medium-high heat; cook chicken, stirring often, until no longer pink inside, about 5 minutes. Remove to plate.
Add remaining vegetable oil to pan; cook celery and mushrooms for 5 minutes or until no liquid remains. Return chicken to pan. Add Rice and Vegetable Base and peas; cook, stirring occasionally, until heated through.
In small bowl, mix together soy sauce, vinegar, hoisin sauce and Worcestershire sauce; sprinkle over rice mixture and stir to combine. Cook, stirring, until heated through.
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