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  • 1 tablespoon olive oil
  • 1 1/2 cups chopped zucchini
  • 1 package (6- to 7-ounce) rice pilaf mix
  • 8 ounces chopped rotisserie chicken
  • 2 1/2 cups water
  • 1/4 cup grated Parmesan cheese
  • 1 cup frozen peas, thawed
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons toasted slivered almonds


  1. In a large nonstick skillet, heat oil over medium-high heat. Add zucchini and cook 4 minutes. Stir in pilaf mix with seasonings, chicken and water. Bring to a boil, cover, reduce heat and simmer according to package directions or until rice is tender.
  2. Gently stir in cheese, green onions, peas, parsley and almonds; heat thoroughly.

Recipe by Jean Kressy.

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The recipe was originally published as Skillet Chicken and Rice Casserole on

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