Name: Baked Chicken and Rice with Autumn Vegetables
Prep time: 15 min
Total time: 45 min
Yield: 1
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

Baked Chicken and Rice with Autumn Vegetables

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Prep Time:
15 minutes

Total Time:
45 minutes

Delicious one-pot casserole with chicken, rice, and veggies.

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:

Preheat oven to 425°F. Coat a 10-inch skillet with cooking spray and heat over medium-high heat. Sear chicken in the skillet for about 5 minutes, flipping once, until golden brown. Transfer chicken from skillet.
Combine rice, seasoning packet, squash, zucchini, and bell pepper in a 13x9-inch pan without greasing it.
Pour water into a skillet and bring it to a boil. Pour the boiling water over the rice mixture, stirring to combine. Mix in the cheese and place the chicken on top of the rice. Cover the pan with foil.
Bake for approximately 30 minutes, or until all liquid is absorbed and the chicken juices run clear when the thickest pieces are cut.

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