Chicken and Rice Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 251.9
- Total Fat: 8.9 g
- Cholesterol: 32.1 mg
- Sodium: 857.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 2.0 g
- Protein: 14.4 g
View full nutritional breakdown of Chicken and Rice Casserole calories by ingredient
Introduction
I took another recipe that I found online and changed it up a little with ingredients I had on hand. I took another recipe that I found online and changed it up a little with ingredients I had on hand.Number of Servings: 12
Ingredients
-
2 chicken breasts, skin removed
1 C cooked brown rice
1/8 tsp black pepper
salt to taste
6 oz light sour cream
2 (10.5 oz) cans of Campbell's Healthy Request Cream of Chicken soup
1/8 tsp onion powder
1/4 tso garlic powder
2 C cracker crumbs
1/2 stick margarine or butter
Directions
Preheat oven to 350 degrees.
Put chicken in a large pot with just enough water to cover. Boil until tender.
Once chicken is cooked through, reserve 1 cup of broth. Cool chicken and remove bones. Dice into small pieces.
In a large bowl, combine sour cream, soup, broth, and spices. Mix in cooked rice and chicken. Place in a 9 x 13 casserole dish.
Melt butter or margarine. Add cracker crumbs and mix thoroughly. Top casserole with crumbs.
Pop into a preheated oven for 30 minutes or until bubbly.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user WEIGH2BIG1.
Put chicken in a large pot with just enough water to cover. Boil until tender.
Once chicken is cooked through, reserve 1 cup of broth. Cool chicken and remove bones. Dice into small pieces.
In a large bowl, combine sour cream, soup, broth, and spices. Mix in cooked rice and chicken. Place in a 9 x 13 casserole dish.
Melt butter or margarine. Add cracker crumbs and mix thoroughly. Top casserole with crumbs.
Pop into a preheated oven for 30 minutes or until bubbly.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user WEIGH2BIG1.