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

Serve this old-fashioned dish directly from the skillet.


1 tablespoon olive oil
1 1/2 cups chopped zucchini
1 package (6- to 7-ounce) rice pilaf mix
8 ounces chopped rotisserie chicken
2 1/2 cups water
1/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
4 -- green onions, thinly sliced
2 tablespoons chopped parsley
2 tablespoons toasted slivered almonds


  1. 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.
  2. Gently stir in cheese, green onions, peas, parsley and almonds; heat thoroughly.

Recipe by Jean Kressy.



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