Confetti Chicken and Rice Casserole

This was a spur of the moment recipe. It was an experiment and I think a tasty one. It uses leftover white rice and cooked chicken.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1  large green bell pepper, large chop
• 1  cup onion, chopped
• 2  cups  cooked chicken, in bite size pieces
• 10 1⁄2 ounces  Healthy Request condensed tomato soup
• 1⁄2 cup chicken broth
• 1  tablespoon brown sugar
• 3  tablespoons Worcestershire sauce
• 3  tablespoons soy sauce
• 1⁄2 teaspoon pepper
• 1  teaspoon garlic powder
• 4  ounces sliced ripe olives
• 3  cups white rice, precooked
• 1  cup  shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 baking dish with cooking spray.
3. In a large skillet add the olive oil and the onion and green bell pepper.
4. Saute until beginning to soften. Add the chicken and heat the mix .
5. In a smaller bowl add the next eight ingredients (soup through the garlic powder). Blend well to make a sauce.
6. Pour into the skillet and mix well with the onions, pepper, chicken and add the ripe sliced olives. In medium heat saute until heated through.
7. Add the precooked white rice and again mix well.
8. Pour mixture into the baking dish, cover with aluminum foil and bake for 30 minutes. Remove from the oven, uncover and sprinkle the cheese over the top. Return to the oven, uncovered, and let bake for an additional 20 minutes.