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Zesty Chicken Casserole

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
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    6 servings

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

  • Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables.
  • 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.
  • 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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