Chicken and Rice Casserole w/ potato topping

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken and Rice Casserole w/ potato topping calories by ingredient


Introduction

Easy healthy chicken and rice casserole that I always like to make because I almost always have the ingredients in my house. Plus, the hubby loves it! I like to slice a potato and add it to the top of the dish to add a crispy top, but you can omit it to cut calories and time! Easy healthy chicken and rice casserole that I always like to make because I almost always have the ingredients in my house. Plus, the hubby loves it! I like to slice a potato and add it to the top of the dish to add a crispy top, but you can omit it to cut calories and time!
Number of Servings: 4

Ingredients

    1 pound of skinless chicken breast, shredded
    1 1/3 cup of water
    1 cup of instant long grain rice (you can use regular rice it just takes longer)
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper (can use any ingredients you like)
    2 cups of frozen veggies (I use peas and carrots)
    1/2 cup of 2% shredded cheese
    1 medium size potato
    Cooking spray

Directions

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.