Source: Nestle® Very Best Meals

Chicken Paella
This is a complete meal in itself. For dessert, cool down with a bowl of vanilla ice cream drizzled with Nesquik syrup.
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes


1 tablespoon Vegetable Oil
4 (4-oz.) Boneless skinless chicken breast halves
1 cup mushrooms, fresh
3/4 cup long grain white rice
3/4 cup onion, chopped
1 clove garlic, finely chopped
2 cups water
2 cubes MAGGI® Chicken Bouillon Cubes
1/2 teaspoon Italian herb seasoning
1/8 teaspoon saffron or tumeric, ground
1 1/2 cups loose-packed frozen peas
1/4 cup roasted red bell pepper or pimiento, sliced

HEAT oil in large skillet. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.

COMBINE water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast. Cover with foil; freeze for up to 4 months.

PREHEAT oven to 350 degrees F.

BAKE for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles. Sprinkle with Parmesan cheese, if desired, just before serving.