Baked Chicken And Rice With Autumn Vegetables Recipe!!

Preparation Time 20 min Total Time 50 min Recipe Makes 5 Servings

1 pkg (about 6 ounces/170 g) chicken-flavoured rice mix (reduced salt if available) or 1 pkg chicken-flavoured rice and vermicelli mix 2 cups (500 mL) 1-inch/2.5 cm pieces butternut squash 1 medium zucchini, cut lengthwise in half, then crosswise into 3/4-inch/2 cm slices 1 medium red bell pepper, cut into 1-inch/2.5 cm pieces (1 cup/250 mL) 4 boneless, skinless chicken breast halves (about 1 1/4 lb/625 g) 2 cups (500 mL) water 1/2 cup (125 mL) fat-free garlic-and-herb spreadable cheese

Instructions 1.Heat oven to 425ºF. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13x 9x 2 inches. 2.Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet. 3.Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture.

4.Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centres of thickest pieces are cut.