Chicken and Tomato Rice Bake
Here's a delicious casserole that's a snap to prepare. Just pop it in the oven and relax while it cooks. Serve with garlic bread and a prepackaged salad of gourmet greens with Italian dressing.
1 (15-ounce) container BUITONI® Tomato Herb Parmesan Sauce
1 cup water
1 (4-ounce) can sliced mushrooms, drained
1 pound (about 4 cups) cooked chicken, shredded
2/3 cup uncooked rice
1/2 cup diced green bell pepper
1/2 cup diced onion
1 (2.8-ounce) can French fried onions - divided use
- Preheat oven to 375°F (190°C). Grease a 12 x 8-inch baking dish.
- Combine sauce, water and mushrooms in medium bowl.
- Combine rice, bell pepper, onion and half 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.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.