Type what you have

Ingredients

• ✓ chicken-flavored rice and vermicelli mix
• vegetable oil cooking spray
• water
• artichoke heart
• green onion
• green bell pepper
• green olive
• mayonnaise
• worcestershire sauce
• lemon juice
• curry powder
• hot pepper sauce

Instructions

1. 1 Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
2. 2 Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
3. 3 Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
4. 4 Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.
5. 5 Refrigerate for at least 1 hour before serving.

By Christine Johnson

Ingredients

• ✓ chicken-flavored rice and vermicelli mix
• cooking spray
• water
• basil pesto
• chicken tenderloin
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
2. 2 Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.
3. 3 Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.
4. 4 Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.

By thedailygourmet