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Recipe

www.irvingisd.net/foodservices
Chicken Rice Skillet
Because we care about our kids, the IISD 
Food Service Dept. & the Texas Dept. of 
Agriculture ”Square Meals” Food and Nutrition 
Division are teaming together to bring some 
delicious and healthy “kid friendly” food ideas 
to your family.

This recipe was formulated by Brittany Hay, 
age 9, of Breckenridge. She was a winner of 
the USDA sponsored: Kids Kitchen Corral 
Recipe Contest in the “Dinner Category”.  
Below you will find her exact measurements 
& instructions for the preparation of this 
yummy casserole. 

Be sure and let your kids help; besides 
working on their math skills & having some 
great quality time with you, kids that help 
prepare a recipe are more likely to eat the end 
results.

Makes: 4 servings

  

Ingredients:
*   ¾ cup chopped celery
*   2 tablespoons vegetable oil
*   1-½ pounds boneless skinless chicken breast, sliced
*   2 cups cooked rice
*   1 8-ounce can diced tomatoes and green chilies
*   ¾ cup chopped olives
*   1 cup mozzarella cheese

Directions:
METHOD: Remember to always have an adult help you prepare this recipe.
1. Sauté celery in vegetable oil and then add sliced chicken
2. Stir and cook until chicken is done, about 15 minutes.
3. Add rice and diced tomatoes with green chilies and cook until heated through.
4. Then add olives and cheese.

        Happy eating!

Nutrients:
Nutrition per serving 
Calories: 498; Total Fat: 19 g; 
Saturated Fat: 6 g; Cholesterol: 129 mg; 
Protein: 51 g; Carbohydrates: 29 g; Dietary 
Fiber: 2 g; Sodium: 635 mg