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Chicken and Tomato Rice Bake

Ingredients

1 container (15-oz.) BUITONI Refrigerated Tomato Herb Parmesan Sauce
1 cup water
1 can (4-oz.) sliced mushrooms, drained
1 pound smoked chicken, shredded
2/3 cup uncooked rice
1/2 cup diced green bell pepper
1/2 cup diced onion
1 can (2.8-oz.) french fried onions, divided

  

Directions

PREHEAT oven to 375°F. Grease a 12x8-inch baking dish.

COMBINE sauce, water and mushrooms in medium bowl.

COMBINE rice, bell pepper, onion and ½ the fried onions. Transfer to prepared baking dish. Top with chicken. Pour sauce mixture over chicken; cover.

BAKE for 45 minutes or until rice is tender. Top with remaining fried onions; continue baking for 5 minutes or until fried onions are golden brown.

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Chicken and Tomato Rice Bake

(4 stars based on 3 reviews)
Chicken and Tomato Rice Bake is a delicious casserole that's a snap to prepare. Just pop it in the oven and relax while it cooks.
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Chicken and Tomato Rice Bake

Ingredients:

1 container (15-oz.) BUITONI Refrigerated Tomato Herb Parmesan Sauce
1 cup water
1 can (4-oz.) sliced mushrooms, drained
1 pound smoked chicken, shredded
2/3 cup uncooked rice
1/2 cup diced green bell pepper
1/2 cup diced onion
1 can (2.8-oz.) french fried onions, divided

Directions:

PREHEAT oven to 375°F. Grease a 12x8-inch baking dish.

COMBINE sauce, water and mushrooms in medium bowl.

COMBINE rice, bell pepper, onion and ½ the fried onions. Transfer to prepared baking dish. Top with chicken. Pour sauce mixture over chicken; cover.

BAKE for 45 minutes or until rice is tender. Top with remaining fried onions; continue baking for 5 minutes or until fried onions are golden brown.

Estimated Times:

Prep Time: 5 minutes
Cooking Time: 50 minutes
Cooling Time: 0 minutes

Servings: 4

In this recipe:


Review This Recipe
  • Star(s)

    NOODLES INSTEAD OF RICE

    LYNN from GREATER CLEVELAND AREA

    IT WAS PRETTY GOOD EXCEPT FOR THE RICE NEVER COOKED I WILL USE NOODLES NEXT TIME INSTEAD OF RICE LIKE SOMEONE ELSE SAID IN THERE REVIEW!

  • Star(s)

    All Week Quickie

    Tom McCabe from Orlando, FL

    I love how easy and flavorful this recipe is (especially for a single guy with no time). I have played around with it by adding black beans and mushrooms. I make the casserole on a Sunday night and it is a good, healthy, quick dinner all week long.

  • Star(s)

    ok but ...

    Khristi Snelling from Cincinnati

    I made this using leftover chicken. I also added parmesan cheese, chopped tomatoes and some peppers. The rice never did cook, even after I cooked it a second time. There was not enough rice to soak up all that water, I would cut the water down to about half or even leave it out all together. The next time I will leave out the rice and do noodles instead.


Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

    *Percent Daily Values are based on a 2,000 calorie diet.

    In this recipe:


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