Crouton Chicken and Rice Casserole
Brown Sugar Carrots
Ingredients
- 2 (4.2-oz) boxes long-grain and wild rice
- ¼ cup butter
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 1 (12-oz) pkg frozen cut green beans
- 1½ cups creamy Caesar dressing
- 1 (5-oz) container freshly shredded Parmesan cheese
- 1 (5-oz) pkg garlic-flavored croutons, crushed (or other favorite croutons)
Instructions
- Preheat oven to 350°F.
- Cook rice according to package directions; set aside.
- Melt butter in a large skillet over medium heat; add chicken, mushrooms, green beans and onion.
- Cook 10 minutes, stirring occasionally, until chicken is done and mushrooms and beans are tender.
- Stir in dressing, cheese, and rice; spoon into a lightly greased 13-x 9-inch baking dish.
- Sprinkle with croutons, and bake, covered, 20 minutes.
- Uncover and bake 10 minutes longer or until browned.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp butter, melted
Side Dish Instructions
- Preheat oven to 350°F.
- Toss together carrots, soy sauce, brown sugar and melted butter on a rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until carrots are tender.
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