Chicken and Vegetable Rice Casserole

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 12 oz boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 celery stalks sliced
  • 3 cups sliced mushrooms
  • 6 cups Rice and Vegetable Base recipe
  • 1 cup frozen peas
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons wine vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon ketchup
  • 1 tablespoon barbecue sauce
  • 1 teaspoon Worcestershire sauce

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1738 mg
  • Protein 32 g
  • Calories 483.0
  • Total fat 9 g
  • Cholesterol 49 mg
  • Saturated fat 1 g
  • Total carbohydrate 66 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 90.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Chicken and Vegetable Rice Casserole

Login