CONFETTI CHICKEN AND RICE CASSEROLE

Confetti Chicken and Rice Casserole image

Provided by carole in orlando

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

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1 tablespoon olive oil
1 large green bell pepper, large chop
1 cup onion, chopped
2 cups cooked chicken, in bite size pieces
10 1/2 ounces Healthy Request condensed tomato soup
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
1/2 teaspoon pepper
1 teaspoon garlic powder
4 ounces sliced ripe olives
3 cups white rice, precooked
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees.
Spray a 9 x 13 baking dish with cooking spray.
In a large skillet add the olive oil and the onion and green bell pepper.
Saute until beginning to soften. Add the chicken and heat the mix .
In a smaller bowl add the next eight ingredients (soup through the garlic powder). Blend well to make a sauce.
Pour into the skillet and mix well with the onions, pepper, chicken and add the ripe sliced olives. In medium heat saute until heated through.
Add the precooked white rice and again mix well.
Pour mixture into the baking dish, cover with aluminum foil and bake for 30 minutes. Remove from the oven, uncover and sprinkle the cheese over the top. Return to the oven, uncovered, and let bake for an additional 20 minutes.

Nutrition Facts : Calories 503.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 35, Sodium 856.6, Carbohydrate 85.6, Fiber 4.2, Sugar 5.2, Protein 20.1