Ingredients Jump to Instructions ↓

  1. 1 cup uncooked instant white rice

  2. 1 cup water

  3. 2 tablespoons olive oil

  4. 1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch pieces

  5. 1 large red bell pepper, chopped (about 1 1/2 cups)

  6. 1 large onion, chopped (about 1 cup)

  7. 1 medium zucchini, chopped (about 1 cup)

  8. 2 tablespoons savory herb with garlic soup mix (from packet in 2.4-oz box)

  9. 3/4 cup milk

  10. 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Cook rice in water as directed on package. Pat cooked rice evenly in bottom of pie plate. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir until no longer pink in center. Remove chicken from skillet.

  2. Heat remaining 1 tablespoon oil in skillet. Add bell pepper, onion and zucchini; cook and stir until crisp-tender. In small bowl, mix soup mix and milk; stir into vegetable mixture. Heat to boiling over high heat. Remove from heat; stir in chicken (discard chicken juices). Spoon over rice in pie plate.

  3. Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling. Top with remaining strips in opposite direction. Fold overhanging ends of strips at an angle around edge of pie plate to form rim.

  4. Bake about 20 minutes. Let stand 5 minutes before serving.

  5. All you need to complete this meal is a simple green salad!

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 390 (Calories from Fat 130),


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