Preheat oven to 350°F. Cook chicken and onion in hot oil in a large skillet over medium-high heat until chicken is done.
Meanwhile, cook rice according to package directions.
Stir together chicken mixture, rice, green beans, soup, sour cream, rosemary, and garlic powder. Spoon into a lightly greased 13- x 9-inch baking dish.
Bake 25 minutes; sprinkle with cheese, and bake 10 minutes longer or until hot and bubbly.
Side Dish Ingredients
4 carrots, sliced
1 Tbsp butter
1½ tsp brown sugar
¼ tsp salt
⅛ tsp cayenne pepper
Side Dish Instructions
Combine carrots and water to cover in a saucepan; bring to a boil, reduce heat, and simmer 8 minutes.
Drain carrots, and return to pan. Add butter, brown sugar, salt, and cayenne. Cook, stirring, until butter melts and sugar dissolves.
Nutritional Information
Main
Side
Total
Servings
3
3
Fat (g)
22
4
26
Sat. Fat (g)
9
2
11
Protein (g)
35
1
36
Carb (g)
22
10
32
Fiber (g)
4
2
6
T. Sugs (g)
4
6
10
A. Sugs (g)
0
2
2
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