Servings:
6 servings
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Ingredients
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1/2 cupchopped carrotsee savings
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1/2 cupchopped red and/or yellow sweet peppersee savings
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1/4 cupsliced green onionssee savings
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1 tablespoonbuttersee savings
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1 10.75-ounce cancondensed cream of chicken soupsee savings
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1 8- to 9-ounce packagefrozen artichoke hearts, thawed and cut upsee savings
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2 cupsTyson® Grilled & Ready® Frozen Chicken Breast Strips, thawed and cut into bite-size piecessee savings
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1 cupcooked white or wild ricesee savings
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2/3 cupmilksee savings
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1/2 cupshredded mozzarella cheesesee savings
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2 slicesbacon, crisp-cooked, drained and crumbledsee savings
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1/2 teaspoondried thyme, crushedsee savings
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3 tablespoonsgrated Romano or Parmesan cheesesee savings
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Directions
1.
Preheat oven to 350 degrees F. In a large skillet cook and stir carrot, sweet pepper, and green onions in hot butter until carrot is crisp-tender. Remove skillet from heat. Stir in soup, artichoke hearts, Grilled & Ready® Chicken Breast Strips, rice, milk, mozzarella cheese, bacon, and thyme. Transfer to an ungreased 2-quart rectangular baking dish. Sprinkle with Romano cheese.
2.
Cover casserole with foil. Bake 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving.
Serving Suggestion:
Serve with whole wheat rolls and a fresh fruit salad.
Make Ahead:
Prepare casserole as directed, but do not bake. Cover casserole with plastic wrap. Refrigerate for up to 24 hours. To serve, preheat oven to 350 degrees F. Remove and discard plastic wrap. Cover casserole with foil. Bake, covered, for 30 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving.
Nutrition information
Per serving: Calories 247, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 49 mg, Sodium 879 mg, Carbohydrate 189 g, Fiber 3 g, Protein 20 g, Daily Values: Vitamin A 48%, Vitamin C 20%, Calcium 16%.
Percent Daily Values are based on a 2,000 calorie diet
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