Zesty Chicken And Rice Casserole With Roasted Red Peppers

• 2
  
  
  cups uncooked instant rice
• 1
  
  
  (14-oz.) can ready-to-serve chicken broth
• 1
  
  
  (9-oz.) pkg. refrigerated grilled chicken strips
• 1
  
  
  (7 or 7.25-oz.) jar roasted red bell peppers, chopped
• 1/4
  
  
  cup halved pitted kalamata olives
• 1/3
  
  
  cup purchased Italian salad dressing
• 1
  
  
  oz. (1/4 cup) shredded fresh Parmesan cheese
• 2
  
  
  tablespoons chopped fresh parsley

Steps

Tips from the Betty Crocker Kitchens

• tip 1

  
  Kalamata olives are wine-vinegar-marinated Greek olives. Each deep purple, almond-shaped olive is slit lengthwise so that it soaks up lots of marinade. Kalamata olives are packed in olive oil or vinegar. Look for them next to other olives at the grocery store.
  

• tip 2

  
  To reduce the fat in each serving of this recipe by about 7 grams, use light Italian salad dressing in place of regular dressing.
  

• tip 3

  
  Try roasting a fresh red bell pepper for this recipe. Broil the whole pepper until its skin chars and blackens, then immediately place it in a small brown paper bag. Fold the bag to seal it, and set it aside for 10 minutes. Peel the pepper under cool running water, then seed and chop it.
  

Nutrition

420 Calories, 15g Total Fat, 24g Protein, 46g Total Carbohydrate, 3g Sugars