Chicken Rice Casserole With Veggies

• 6 boneless skinless chicken breast halves (1-1/2 pounds)
• 1 tablespoon canola oil
• 3/4 cup chopped sweet red pepper
• 3/4 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped fresh mushrooms
• 1 garlic clove, minced
• 2 cups uncooked instant brown rice
• 2 cups chicken broth
• 1-1/2 cups frozen corn, thawed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup slivered almonds, toasted
• 2 tablespoons minced parsley

1. In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170u0b0. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
2. Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350u0b0 for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.

chicken, canola oil, sweet red pepper, green pepper, onion, fresh mushrooms, garlic, brown rice, chicken broth, frozen corn, salt, pepper, slivered almonds, parsley

Taken from www.tasteofhome.com/recipes/chicken-rice-casserole-with-veggies/ (may not work)