Easy for Entertaining
Caesar Chicken and Rice Casserole
Glazed Carrots and Cheddar Biscuits
Ingredients
- 1 (4.2-oz) box long-grain and wild rice
- 2 Tbsp butter
- ½ (1.87-lb) pkg boneless skinless chicken breast, cut into ½-inch pieces
- ½ (8-oz) pkg sliced mushrooms
- ½ (12-oz) pkg frozen green beans
- ½ cup chopped onion
- ¾ cup creamy Caesar salad dressing
- ½ cup shredded Parmesan cheese
- ½ (5-oz) pkg Caesar-flavored croutons, crushed
Instructions
- Preheat oven to 350°F.
- Cook rice according to package directions; set aside.
- Melt butter in a skillet over medium heat; add chicken, mushrooms, green beans, and onion.
- Cook 10 minutes, stirring occasionally, until chicken is done and mushrooms are tender.
- Stir in dressing, cheese, and rice; spoon into a greased 8-inch baking dish.
- Bake, covered, 20 minutes.
- Uncover, sprinkle with croutons and bake 10 minutes or until browned.
Side Dish Ingredients
- ½ (16-oz) pkg baby carrots
- 1 Tbsp butter
- ½ Tbsp brown sugar
- 1 (11.36-oz) pkg Cheddar biscuit mix
Side Dish Instructions
- Cook carrots in boiling water until tender.
- Drain.
- Add butter and brown sugar to pan, stirring until sugar is melted; add carrots, tossing to coat.
- Prepare biscuits according to package directions (Reserve half of biscuits for BBQ Chicken Biscuit Salad recipe) .
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
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