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Chicken Rice Bake


   Serving Size:
1/8 of bake is 1.5 oz meat alternate, 1/4 cup vegetable and 0.5 oz grain for a 3 - 5 year old at lunch/supper.


8 servings




1 c. rice
1/4 c. margarine
1/2 c. chopped green pepper
1 (3 oz. can) diced drained mushrooms
1/2 c. onion
2 1/2 c. cooked, diced chicken
1/2 c. diced celery
1 1/2 c. cooked, diced carrot(s)
1/2 c. grated cheese

Preheat oven to 350 degrees. In medium skillet, brown rice and onion in butter over medium heat, stirring occasionally. Add chicken broth, cover and cook 10 minutes. Add green pepper, carrots and celery; cook covered 10-15 minutes longer or until rice is tender. Add chicken and sliced mushrooms; mix well. Transfer mixture to 1 1/2 quart casserole. Bake covered for 15 to 20 minutes, or until heated through. Remove from oven and sprinkle with cheese. Return to oven until cheese begins to melt.





Providers Voice, March 90