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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 289.2
  • Total Fat: 6.0 g
  • Cholesterol: 56.3 mg
  • Sodium: 2,152.5 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 24.6 g

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

Submitted by: SUPERSILLYGIRL

Introduction

I combined two recipes I found, to make one that reminds me of my grandma's casserole. I combined two recipes I found, to make one that reminds me of my grandma's casserole.
Number of Servings: 6

Ingredients

    1 can (10.75 oz) 98% Fat-Free Cream of Mushroom Soup
    1 can (10.75 oz) 98% Fat-Free Cream of Chicken Soup
    1 cup Low-Sodium Chicken Broth
    1 can (4.5 oz) Canned Mushrooms
    1 cup Instant Brown Rice (uncooked)
    1 package (10 oz) Frozen Peas (thawed)
    1 cup Celery (diced)
    1/2 T. Worcestershire Sauce
    Pinch Garlic Powder
    Black Pepper to taste
    1 lb. Thin Cut Boneless, Skinless Chicken Breast
    1 package Onion Soup Mix

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl combine the mushroom soup, chicken soup, broth, rice, mushrooms, celery, peas, Worchestershire sauce, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.

Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.


Number of Servings: 6

Recipe submitted by SparkPeople user SUPERSILLYGIRL.





TAGS:  Poultry |

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