Chicken Parmesan Rice Casserole
August 9, 2010 in Recipes
Ingredients
- 2 boxes Uncle Ben’s Whole Grain White Rice Chicken
- 1 medium sweet potato
- 3 carrots
- 3 to 4 tablespoons water
- 2 1/2 cups cubed roasted or rotisserie chicken, ideally white meat
- 2 1/2 cups store-bought tomato sauce
- 3 1/2 cups shredded part-skim mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese
Preparation
- Prepare rice as instructed on box.
- Preheat oven to 375°F and spray a 13 x 9-inch baking dish with oil.
- For simple homemade Sneaky Chef Orange Puree, peel, chop and boil sweet potato and carrots for about 20 minutes until tender. Drain and add to food processor with 3 to 4 tablespoons water, and puree until smooth. (Makes about 2 cups of puree. Leftovers can be kept in refrigerator for up to three days, or frozen for up to three months.)
- Place cooked rice and chicken in the prepared baking dish. Mix tomato sauce, and 1 cup Orange Puree (or baby food carrots) in a bowl.
- Toss chicken and rice with sauce mixture and 1 1/2 cups mozzarella cheese. Top casserole with a combination of Parmesan and remaining 2 cups mozzarella cheese, sprinkling evenly over top.
- Cover with foil and bake for 15 minutes. Uncover. Bake another 5 to 10 minutes or until top is lightly browned and bubbly.
Serves
Serves 10 / Serving Size 1 cup
