Ingredients

• 8 (5 ounce) boneless skinless chicken breasts
• 2 cups chopped onions
• 1 tablespoon fresh minced garlic
• 2 medium green peppers, seeded and diced
• 1 1/2 lbs low-fat kielbasa
• 4 cups water
• 4 teaspoons low-sodium instant chicken bouillon granules
• 1/8 teaspoon curry powder
• 1 tablespoon Hungarian paprika
• 1 teaspoon basil leaves
• 1 (4 1/2 ounce) can sliced mushrooms, drained
• 2 cups long-grain white rice, uncooked
• 1 (10 ounce) package frozen green peas

Instructions

1. Preheat oven to 350 degrees.

2. Spray 9x13x2-inch glass casserole with non-stick cooking spray.

3. Cut sausage into small bite-size pieces.

4. Spray frying pan with non-stick cooking spray and preheat on medium-high heat.

5. Saute onions, garlic, peppers and sausage.

6. Add to casserole dish.

7. Sprinkle mushrooms over sausage layer.

8. Add rice, chicken bouillon, basil, curry powder, paprika, rice and green peas.

9. Gently stir to mix ingredients.

10. In preheated frying pan sprayed with non-stick cooking spray, saute chicken on high heat until sealed on all sides, about 3-4 minutes.

11. Remove chicken and place in casserole on top of rice.

12. Cover casserole and bake 35-40 minutes.

13. Reduce oven temperature to 300 degrees.

14. Uncover casserole and continue cooking an additional 20-30 minutes until rice and chicken are tender and all water has been absorbed by rice.

15. Serve hot.

16. NOTE: If you like hot& spicy dishes, add 1/2-1 tsp.

17. crushed red pepper flakes to rice mixture.