Chicken and Rice Casserole w/ potato topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound of skinless chicken breast, shredded1 1/3 cup of water1 cup of instant long grain rice (you can use regular rice it just takes longer)1/2 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon pepper (can use any ingredients you like)2 cups of frozen veggies (I use peas and carrots)1/2 cup of 2% shredded cheese1 medium size potatoCooking spray
Preheat oven to 375
Boil and shred chicken (seasoning to taste)
Mix cream of chicken soup, water, rice, seasonings, vegetables, and cooked chicken. Spray baking dish with cooking spray and add mixture. Slice potato into thin circles and line the top of casserole (if you microwave the potato slices first it will make it cook faster). Cover. Bake for 50 minutes or until rice and potato is done. Add cheese to the top and let stand for 10 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BECCABABE09.
Boil and shred chicken (seasoning to taste)
Mix cream of chicken soup, water, rice, seasonings, vegetables, and cooked chicken. Spray baking dish with cooking spray and add mixture. Slice potato into thin circles and line the top of casserole (if you microwave the potato slices first it will make it cook faster). Cover. Bake for 50 minutes or until rice and potato is done. Add cheese to the top and let stand for 10 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BECCABABE09.
Nutritional Info Amount Per Serving
- Calories: 388.3
- Total Fat: 7.9 g
- Cholesterol: 88.4 mg
- Sodium: 722.2 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 3.4 g
- Protein: 38.1 g
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