You are here: Home » Recipes » Skillet Chicken and Rice Casserole Skillet Chicken and Rice Casserole Kitchen Tested Yield 4 servings Prep 5 mins Cook 25 mins Rotisserie bird, meet pilaf mix and frozen peas. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Serve this old-fashioned dish directly from the skillet. Ingredients 1 tablespoon olive oil1 1/2 cups chopped zucchini1 package (6- to 7-ounce) rice pilaf mix8 ounces chopped rotisserie chicken2 1/2 cups water1/4 cup grated Parmesan cheese1 cup frozen peas, thawed4 -- green onions, thinly sliced2 tablespoons chopped parsley2 tablespoons toasted slivered almonds Instructions In a large nonstick skillet, heat oil over medium-high heat. Add zucchini and cook 4 minutes. Stir in pilaf mix with seasonings, chicken and water. Bring to a boil, cover, reduce heat and simmer according to package directions or until rice is tender. Gently stir in cheese, green onions, peas, parsley and almonds; heat thoroughly. Recipe by Jean Kressy.