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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.5
  • Total Fat: 7.4 g
  • Cholesterol: 31.5 mg
  • Sodium: 1,001.1 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 18.7 g

View full nutritional breakdown of chicken and rice casserole calories by ingredient
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chicken and rice casserole

Submitted by: ALURA618

Number of Servings: 8


    1 can of 98% fat free cream of mushroom soup
    1 can of 985 fat free cream of chicken soup
    1 8oz. tub of fat free sour cream
    1 large onion
    1 can of sweet peas and carrots
    2 stalks of celery
    3 chicken filets
    1 pack of reduced fat Ritz crackers
    4 TBSP of Brummel and Brown

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In a bowl combine both soups and tub of sour cream. Chop onion and celery then add to the soup mixture. Drain can of sweet peas and carrots then add to the soup mixture. Set aside.

Cover 3 chicken filets with water and boil. Once done take chicken out of broth and cool. Save broth for later use or discard. Once cooled shred the chicken filets then add to the soup mixture.

Take a 9 x 13 casserole dish and line the bottom with 1 and 1/2 cup of rice. Pour soup mixture on top of the rice. Bake until done. Take casserole out of the oven.

In a separate bowl crush one pack of Ritz crackers. Take 4 Tbsp of Brummel and Brown and melt in the microwave then add to the Ritz crackers. Pour mixture on top of casserole and smooth over the top. Bake until crispy.

Makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ALURA618.

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