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Zesty Chicken Casserole

Total Time

Prep: 15 min. Bake: 55 min.

Makes

6 servings

Broccoli, chicken and rice get a little "zip" from Italian salad dressing. Anyone who favors food with lots of flavor will enjoy this dish.—Dianne Spurlock, Dayton, Ohio

Ingredients

  • 2 cups uncooked instant rice
  • 1 package (16 ounces) frozen broccoli cuts, thawed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/4 cups water
  • 3/4 cup process cheese sauce
  • 1/2 cup Italian salad dressing
  • 1/2 cup 2% milk
  • Fresh red currants, optional

Directions

  1. Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables.
  2. In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken.
  3. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.

Nutrition Facts

1 each: 508 calories, 20g fat (8g saturated fat), 98mg cholesterol, 1739mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 37g protein.

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