Baked Chicken and Rice with Autumn Vegetables

Another recipe for you ! This one has been around awhile and I made it last night and remembered how tastey it was. One of those when you are glad there are left overs to take to work tomorrow ! I prepped it all in the morning and then called Chef Ken when I got off work and he popped it in the oven while I was on my drive home. Hope you like it !

Baked Chicken and Rice with Autumn Vegetables

1 pound chicken - I used chicken tenders or breasts and added some seasonings as they cooked
1 package (6 oz) seasoned long grain and wild rice
2 cups ½ inch cubes butternut squash
1 medium zucchini, cut lengthwise in half, then cut crosswise into ¾ inch slices
1 medium red bell pepper, cut into 1-inch pieces (1 cup)
2 cups water
½ cup garlic and herb spread able cheese ( look for the lower fat one and I used even less as we'd used some on some wraps over the weekend)
Heat oven to 425. Spray 10-inch skillet with cooking spray, heat over medium high heat and cook chicken about 5 minutes until brown, and remove chicken from skillet.
Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan 13x9x2 inches.
Add water to skillet, heat to boiling, Pour boiling water over rice mixture, stir to mix. Stir in cheese. Place chicken on rice mixture. ( I mixed the cream cheese in with the hot water before adding it to the rice in the pan)
Cover and bake about 30 minutes or until liquid is absorbed and chicken is cooked.