- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 301.7
- Total Fat: 11.1 g
- Cholesterol: 37.2 mg
- Sodium: 654.1 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 4.0 g
- Protein: 15.1 g
Big Chunky Chicken CasseroleSubmitted by: PBRIO2007
IntroductionEasy to assemble with a little prep. Freezes very well and tastes better for it. Just pop in the microwave and enjoy an easy and very filling lunch. Easy to assemble with a little prep. Freezes very well and tastes better for it. Just pop in the microwave and enjoy an easy and very filling lunch.
6 cups cooked brown rice
1 pound cooked chicken, diced
2 cans Cream of Chicken Soup (or one large)
2 cups 1% Lowfat Milk
1 can Peas and Carrots, drained
1 can Green Beans, drained
1 small package frozen Pearl Onions
1 can Mushrooms, drained
2 cups Cheddar Cheese, grated
To assemble: in a deep sided 13 inch by 9 inch pan, spread all of the rice, smoothing to form the base. Scatter all of the chicken pieces liberally over the rice. Open the package of onions and scatter over the top. Then the mushrooms, peas and carrots and last the greenbeans. Pour the cream of chicken soup and milk mixture, slowly, over the top, allowing it to sink down to the rice. Last, scatter the grated cheddar cheese over the top.
Bake in preheated 350 degree oven until bubbly and cheese is browned, approximately 35 to 45 minutes. (Mine is an old oven, so it might not take yours as long to bake, recipe is ready to eat when cheese is browned and it is bubbling all around the edges)
Note: watch out that it doesn't bubble over since it makes a very large casserole. If your pan isn't deep enough, divide into two 13 inch by 9 inch cake pans, but it's too big for one unless it has the really deep sides.
Allow casserole to rest at least 15 minutes before serving. Should make 8 big or 12 regular size servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PBRIO2007.