Serves: 4
Total Calories: 26

1 (16-ounce) bag frozen small whole onion, thawed
1 can (14 1/2 ounces) ready-to-serve chicken broth
1 can (14 1/2 ounces) chunky chili tomato sauce or regular tomato sauce
1 1/2 cups cubed cooked chicken
1 1/2 cups uncooked instant rice

1. Heat onions, broth and tomato sauce to boiling in 3-quart saucepan, stirring occasionally reduce heat.

2. Stir in chicken and rice reduce heat to low. Cover and cook about 5 minutes, stirring occasionally, until rice is tender and chicken is heated through.

wing it!
Some say that jambalaya-a classic Creole dish-got its name from the French word for ham (jambon), which was the main ingredient in many of the first jambalayas. Using chicken is this recipe is just one of the many variations on the jambalaya theme.

1 SERVING: Calories 385 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 45mg Sodium 850mg Carbohydrate 53g (Dietary Fiber 4g) Protein 23g * % DAILY VALUE: Vitamin A 18% Vitamin C 24% Calcium 8% Iron 18% * DIET EXCHANGES: 3 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 26
Calories from Fat: 4

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
Chicken Divan
Chicken Paprika
Chicken Thermidor
Chicken and Dumplings
Chicken with Roasted Peppers and Couscous
Chicken à la King
Creamy Chicken and Vegetables with Noodles
Easy Curried Chicken and Couscous
Easy Mexican Chicken and Beans
Everyday Chicken Risotto
Fiesta Chicken and Rice
Slim and Trim Jambalaya
Sweet-and-Sour Chicken Crepes
Vegetable-Chicken Stir-Fry