Baked Chicken and Rice with Autumn Vegetables Recipe

1      Reviews by:    Sammi Samuels   Baked Chicken and Rice with Autumn Vegetables Recipe uses chicken breast, chicken-flavored rice mix, butternut squash, zucchini, bell pepper and garlic-and-herb spreadable cheese to create a delicious and tasty chicken with vegetables dish. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:490 calories5.2 grams fat Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   35 Minutes Total Time:   47 Minutes

INGREDIENTS

• 1 package (about 6 ounces) chicken-flavored rice mix or 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
• 2 cups 1-inch pieces butternut squash
• 1 medium zucchini, cut lengthwise in half, then crosswise into 3/4-inch slices
• 1 medium red bell pepper, cut into 1-inch pieces (1 cup)
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
• 2 cups water
• 1 1/2cup garlic-and-herb spreadable cheese

DIRECTIONS

• Heat oven to 425°. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13 X 9 X 2 inches.
• 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.
• Add water to skillet; heat to boiling. Pour boilig water over rice mixture; stir to mix. Stir in cheese. Place on rice mixture.
• Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when center of thickest pieces are cut.

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