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Baked Chicken and Rice with Autumn Vegetables

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By Betty Crocker Kitchens
Updated Jan 25, 2010
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With chicken, rice and vegetables, this casserole is a mouthwatering meal in one!

Baked Chicken and Rice with Autumn Vegetables

  • Prep Time 15 min
  • Total 45 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 8 chicken drumsticks or thighs (1 1/4 lb), skin removed
  • 1 package (6 oz) original-flavor long-grain and wild rice mix
  • 2 cups 1 1/2-inch cubes peeled butternut squash
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices
  • 1 medium red bell pepper, cut into 1-inch pieces (1 cup)
  • 2 cups water
  • 1/2 cup garlic-and-herb spreadable cheese

Instructions

  • Step 
    1
    Heat oven to 425°F. 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.
  • Step 
    2
    In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
  • Step 
    3
    Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
  • Step 
    4
    Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition

260 Calories
11g Total Fat
21g Protein
21g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
290mg
12%
Potassium
540mg
15%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
9%
Sugars
5g
Protein
21g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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