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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 2.8 g
  • Cholesterol: 68.4 mg
  • Sodium: 277.6 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 28.2 g

View full nutritional breakdown of Chicken-rice casserole calories by ingredient
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Chicken-rice casserole

Submitted by: MARYSZOO

Introduction

I got this out of a diabetic cook book someone has given me, but just never really looked at. It makes for a great bathroom book (hahaha) I got this out of a diabetic cook book someone has given me, but just never really looked at. It makes for a great bathroom book (hahaha)
Number of Servings: 8

Ingredients

    Vegetable cooking spray
    1 C uncooked long-grain rice (I'm using brown rice)
    4 (5 oz) skinned, boned chicken breast halves, chopped
    1 C water
    1/2 (10 3/4 oz) can cream of mushroom soup, undiluted
    1 (1.25 oz) package dry onion soup mix

Directions

Coat a 12x8x2" dish with cooking spray. Place uncooked rice in bottom of dish and top with chicken.

Combie water, cream of mushroom soup, and onion soup mix, stirring to blend. Pour over chicken.

Cover Casserole and bake at 325 for 1.5 hours or until chicken and rice are done

Number of Servings: 8

Recipe submitted by SparkPeople user MARYSZOO.






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Member Ratings For This Recipe

  • I would definitely increase the water to 1 1/2 or 2 cups. I also added a can of chopped green chilies. - 10/19/12

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  • Very good and easy I used long grain and wild rice. - 4/15/12

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  • Love this! We used to call it 'Go to Church Chicken' because it was done in about 2 hours, time enough to go to church. - 6/8/11

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  • I just made this and it took a little over an hour!! My nine year old son helped me with it I asked him to add garlic and he put way too much so I added a half cup of milk and a can of cream of chicken soup to help with the garlic taste. It turned out great!! - 6/7/11

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  • i HAVE MADE THIS RECIPE FOR YEARS BUT WITHOUT ONION SOUP. I ALWAYS PUT ABOUT 2 CANS OF WATER IN THE RICE MIXTURE. YOU WANT IT TO BE WATERY WHEN YOU PUT IN THE OVEN. I COVER WITH FOIL FOR THE FIRST HOUR AND THEN TAKE IT OFF TO COOK FOR THE REST OF TIME. I COOK AT 375 DEGREES. - 2/9/11

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  • Flavor was ok, not bad, however IT TOOK TEN YEARS TO COOK! I put it in at 430 and it wasn't done in 1.5 hrs, so I upped the temp a bit, had to add more liquid, andleft it in for another hour, didnt work...I eventually took it out of the oven and cooked it on the stove.... - 1/2/11

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  • YUM - 8/21/10

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  • I MADE THIS ON SUNDAY EVENING, I DIDN'T RELIZE HOW LONG IT TOOK, BUT IT WAS VERY GOOD AND EASY. LOTS OF FLAVOR - 11/18/09

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  • We had this last night for dinner. It was OK. We probably wont make it again. - 9/11/09

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  • My mother used to make this when we went camping but put it into individual foil pouches and grilled them. It was great! - 5/16/09

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  • Easy and quick recipe to make. The chicken was a bit bland, added siricha sauce and served broccoli on the side. I will make it again and just ramp up the spices on the chicken. - 2/15/09

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  • Made this yesterday for supper......both my husband & I just loved it.........will definitely make it again. - 2/15/09

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  • Made this recipe and it is really good, pretty good as left overs as well. - 2/12/09

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