Skillet Chicken and Rice Casserole

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 25 mins

Serve this old-fashioned dish directly from the skillet.


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

Nutritional Info *per serving

  • Calories 380
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 3g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 50mg
  • Sodium 770mg
  • Potassium 250mg
  • Carbohydrate 42g
  • Fiber 4g
  • Sugars 4g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 10%