Chicken and rice casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 274.7
  • Total Fat: 12.7 g
  • Cholesterol: 54.0 mg
  • Sodium: 433.1 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 16.6 g

View full nutritional breakdown of Chicken and rice casserole calories by ingredient
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Great tasting and quick and easy to prepare Great tasting and quick and easy to prepare
Number of Servings: 8


    Evaporated Milk, 12 fl oz
    Cream Cheese, softened, 3 oz
    Cream of Chicken Soup, 1 can (10.75 oz)
    Water, tap, 1/2 cup
    Garlic powder, 1/2 tsp
    Pepper, black, 1/8 tsp
    Frozen broccoli, cauliflower, and carrot blend, thawed 16 ounces
    Cooked Chicken, cubed, 2 cups (about 2 chicken breast halves)
    Instant Rice, 1.5 cups
    Shredded Cheddar Cheese, 2 oz (about 1/2 cup)


Preheat oven to 350 degrees F. Coat a 13x9 inch baking dish with cookoing spray.

Combine milk, and cream cheese in a large bowl and whisk together until well blended. Whisk in he next 4 ingredients until the mixture is smooth. Str in the vegetables, chicken, and rice.

Transfer the mixture into the baking dish, cover with foil, and bake for 35 minutes. Uncover and sprinkle with cheese. Bake for 10 to 15 minutes longer, or until bubbling. Let the casserole stand for 5 mintues before serving.

Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user ITSMEGER.

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