Easy butternut squash, chicken and rice casserole Recipes at HSN.com

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 6

Ingredients
1 1/2 cups cubed chicken breast
1 can chicken broth
1 small butternut squash, pealed and cubed
2 tablespoon olive oil
1 tablespoon onion, green pepper, 1 small clove garlic
For the End
1 can/jar 2 ounces red pimentos
1 cup of frozen peas
1 1/2 cups rice
1 cup of water
A few sprigs of saffron

Directions
Peel and cube butternut squash 1 inch pieces. Cubed the chicken breast.
In the Green Pan 5 quart dutch oven, brown cubed chicken and squash, onion, green pepper, small garlic clove in olive oil. Add chicken broth, and 1 cup of water. When all comes to a boil, add saffron and rice. Cover and cook for another 10 minutes. After 10 minutes, when uncover and turn contents in dutch oven.
Cover and cook for another 15 minutes, until rice is tender and liquid is absorbed. The last 5 minutes uncover, add with frozen peas and red chopped pimentos for decorative, nutritious and festive touch. Serve with your favorite green salad.

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