Shop Kitchen ▾
  • 1 cup water
  • 1 cup chopped red or green sweet pepper
  • 1/2 cup chopped onion
  • 1/2 cup uncooked long grain white rice
  • 1 8 ounce package herb-seasoned stuffing mix
  • 2 cups water
  • 3 eggs, lightly beaten
  • 4 cups Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
  • 1 10 3/4 ounce can condensed cream of chicken soup or cream of mushroom soup
  • 1/2 cup dairy sour cream
  • 1/4 cup milk
  • 2 teaspoons dry sherry
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Grease a 3-quart baking dish; set aside. In a medium saucepan bring the 1 cup water to boiling. Stir in sweet pepper, onion, and rice; reduce heat. Simmer, covered, for 15-18 minutes or until rice and vegetables are tender and liquid is absorbed.
Preheat oven to 350 degrees F. In a large bowl combine stuffing mix and the 2 cups water. Stir in eggs, Grilled & Ready® Diced Chicken, half of the soup, and the cooked rice mixture. Transfer mixture to the prepared baking dish. Bake, uncovered, 35-40 minutes or until heated through.
Meanwhile, for sauce, in a small saucepan combine the remaining soup, the sour cream, and milk. Cook and stir over low heat until heated through. Stir in sherry. Let stand 5 minutes before serving.
Serving Suggestion:
Spoon sauce over each serving.

nutrition information

Per Serving: cal. (kcal) 349, Fat, total (g) 10, chol. (mg) 143, sat. fat (g) 4, carb. (g) 39, fiber (g) 3, pro. (g) 25, vit. A (IU) 729, vit. C (mg) 24, sodium (mg) 1014, calcium (mg) 71, Percent Daily Values are based on a 2,000 calorie diet
Back to Top