Chicken Rice Casserole Recipe

6

Ingredients

6 * 6 boneless skinless chicken breast halves (1-1/2 pounds)
1 * 1 tablespoon canola oil
3/4 * 3/4 cup chopped sweet red pepper
3/4 * 3/4 cup chopped green pepper
1/2 * 1/2 cup chopped onion
1/2 * 1/2 cup chopped fresh mushrooms
1 * 1 garlic clove, minced
2 * 2 cups uncooked instant brown rice
2 * 2 cups chicken broth
1-1/2 * 1-1/2 cups frozen corn, thawed
1/4 * 1/4 teaspoon salt
1/8 * 1/8 teaspoon pepper
1/4 * 1/4 cup slivered almonds, toasted
2 * 2 tablespoons minced parsley

Preparation

Step 1

* In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
* Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.

Nutritional Analysis: One serving (1 each) equals 351 calories, 8 g fat (1 g saturated fat), 66 mg cholesterol, 493 mg sodium, 37 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.