SparkPeople Advertisers Keep the Site Free

3.8 of 5 (6)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 350.1
  • Total Fat: 5.8 g
  • Cholesterol: 76.4 mg
  • Sodium: 1,830.3 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 31.6 g

View full nutritional breakdown of Elizabeth's Chicken and Rice Casserole calories by ingredient
Report Inappropriate Recipe

Elizabeth's Chicken and Rice Casserole

Submitted by: BLAZEHEROKITY

Introduction

Super easy, low fat, comfort food Super easy, low fat, comfort food
Number of Servings: 2

Ingredients

    8 oz chicken breast
    1 can (14 oz) chicken broth
    1 can (10 oz) cream of mushroom soup
    1 c brown rice
    1 can green beans
    Herb and garlic seasoning

Directions

layer brown rice in baking dish with chicken broth. Layer green beans and chicken on top. Sprinkle with herb seasoning. Spoon soup over entire pan. Bake at 350 for 20 minutes.

Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user BLAZEHEROKITY.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Wonderful - 7/14/10

    Was this review helpful?   yes  No
  • Made this today for lunch. AWESOME!! Absolutely delicious. It was full of flavor and very moist. So easy to put together; very fast. Had my meat; veggie and carbs all in one dish. Added a quick side salad and a super lunch that the family loved!! - 8/1/10

    Was this review helpful?   yes  No
  • I plan on making this recipe tonight...and have high hopes for it! BUT, like Marie, I am also confused about the rice...do you cook the rice with chicken broth instead of water? Or do you use cooked rice and mix it with the chicken broth? And what specifically is the herb and garlic seasoning? - 7/27/10

    Was this review helpful?   yes  No
  • TO MARIE;
    I HAVE NOT TRIED THIS RECIPE BUT WILL. JUST WANTED TO TELL YOU THAT I HAVE AN ASIAN FRIEND, AND HE TOLD ME TRHAT BROWN RICE IS VERY HARD, AND YOU MUST SOAK IT IN WATER FOR 3 HOURS BEFORE COOKING IT.
    I THINK THIS MIGHT HAVE BEEN WHY YOUR RICE WAS STILL HARD AFTER MAKING THIS RECIPE.
    BIM - 7/25/10

    Was this review helpful?   yes  No
  • well this recipe is very confusing because it says 1 cup of rice, but it does not state whether cooked or uncooked so I just went ahead and used uncooked rice, and it toke like 1 hour instead of 20 mins to cook and the rice was still hard, next time I would use cooked rice. - 7/25/10

    Was this review helpful?   yes  No
  • This is a Keeper... - 7/19/10

    Was this review helpful?   yes  No