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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 258.3
  • Total Fat: 5.4 g
  • Cholesterol: 69.8 mg
  • Sodium: 578.7 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 29.9 g

View full nutritional breakdown of Chicken Rice Casserole calories by ingredient
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Chicken Rice Casserole

Submitted by: XBODYBLDR

Introduction

This is quick and easy-I didn't add the seasonings into the recipe calculator, because I don't measure them, so you may want to measure yours and re-calucate the recipe, especially if you're watching your sodium intake. This is quick and easy-I didn't add the seasonings into the recipe calculator, because I don't measure them, so you may want to measure yours and re-calucate the recipe, especially if you're watching your sodium intake.
Number of Servings: 6

Ingredients

    6-4 oz chicken breasts, skinless & boneless
    2 C. instant rice, uncooked
    1 C. Chicken broth
    1 C. 2% milk
    1 can cream of mushroom soup
    Onion powder
    Garlic powder
    Black pepper
    Lawry's Seasoned Salt
    Celery Salt
    Paprika

Tips

Chicken may cook a little quicker if you cover the breasts with saran wrap or wax paper and pound it out a little first.


Directions

Preheat oven to 375 degrees. Spray 9 x 13 baking dish with Pam spray. Spread uncooked rice in dish. Pour chicken broth over rice. Mix milk & cream of mushroom soup together, then pour over rice & broth. Mix together. Sprinkle all spices except paprika over rice mixture. Put chicken breasts on rice, sprinkle spices over it again, including paprika. Bake for 45-60 minutes. Check it at 40 minutes and add another 11/2 C. chicken broth, if it's drying out.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user XBODYBLDR.






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