I picked up the magazine, Betty Crocker's Best-Loved Casseroles the other day. There are many recipes that I have already picked out. Tonight is Swiss Chicken Casserole.
Prep Time 15 minutes
Start to finish 1 hour 15 minutes
Servings 8
4 cups boiling water
2 boxes sun-dried tomato Florentine long grain and wild rice mix (Uncle Ben's)
4 large boneless skinless chicken breasts
8 slices thick sliced cooked deli ham (about 10 oz)
1/4 cup diced red bell pepper
4 slices Swiss cheese, cut in half
Heat oven to 350. Spray a 13x9 inch glass baking dish with cooking spray. In a baking dish, stir boiling water, rice and rice seasoning mixes.
Cut chicken breasts in half lengthwise; wrap ham slice around each chicken piece. Stir in bell pepper into rice. Place wrapped chicken over rice.
Cover with roil. Bake 40 to 45 minutes. Uncover; bake about 10 minutes longer or until liquid is absorbed and chicken is no longer pink in center.
Top each chicken breast with cheese slice. Bake uncovered 3 to 4 minutes or until cheese is melted.
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