Zesty Chicken and Rice Casserole with Roasted Red Peppers

By carvalhohm

Ingredients

• 2 cups uncooked instant rice
• 1 (14-oz.) can ready-to-serve chicken broth
• 1 (9-oz.) pkg. refrigerated grilled chicken strips
• 1 (7 or 7.25-oz.) jar roasted red bell peppers, chopped
• 1/4 cup halved pitted kalamata olives
• 1/3 cup purchased Italian salad dressing
• 1 oz. (1/4 cup) shredded fresh Parmesan cheese
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.

Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese.

Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.