CHICKEN AND RICE WITH AUTUMN VEGETABLES 1 package chicken-flavored rice mix or rice and vermicelli mix 2 cups 1-inch pieces butternut squash 1 medium zucchini, cut lengthwise in half, then crosswise into 3/4-inch slices 1 medium red bell pepper, cut into 1-inch pieces (1 cup) 4 boneless, skinless chicken breast halves 2 cups water 1/2 cup garlic-and-herb spreadable cheese Heat oven to 425°F. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13 x 9 x 2 inches. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 5 minutes, turning once, until brown. Remove chicken from skillet.

Add water to skillet, heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture.

Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

4 servings.

SUBSTITUTION: Buttercup squash can be used if butternut is not available. Butternut squash is a long, tan-colored squash with a bulbous end; the buttercup variety is round with a flat bottom and dark green color. Buttercup has a drier texture, but both are sweet tasting.

1 Serving: Calories: 340 (Cal. from fat: 125), Fat: 14g (Saturated: 7g), Cholesterol: 105mg, Sodium: 320mg, Carbohydrate: 23g, Protein: 32g.

[Betty Crocker, Comfort Casseroles, January 2001]