Chicken and Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.3
  • Total Fat: 4.0 g
  • Cholesterol: 75.9 mg
  • Sodium: 901.6 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 31.6 g

View full nutritional breakdown of Chicken and Rice calories by ingredient
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Submitted by:


This is a yummy caserole style dish, one of my grandma's recipes This is a yummy caserole style dish, one of my grandma's recipes
Number of Servings: 8


    4 Medium- Large Chicken Breasts, boneless and skinless
    2 cans, or about 24 fl. oz of chicken broth (may be 98% Fat free, low sodium)
    2 cans, or about 24 fl. oz of Cream of Chicken soup (may be low fat, low sodium)
    3 cups brown rice
    (You want about a 2:1 ration of liquid to rice, a little more for brown rice)


-Mix all of the wet ingredients.
-Pour the dry, brown rice (white rice if you prefer), into the bottom of a 9"x13" pan or Pyrex dish.
-Pour half of the soup/broth mixture over the rice and stir together, making sure the rice is even spread throughout the pan.
-Place the chicken breast on top of the rice/broth mixture.
-Pour the remaining of the broth mixture over the breasts.
-Cover the entire pan with foil and bake at 350-375 degrees F. for 30 minutes.
-After 30 minutes have passed, remove the foil and cook for the remainder of time, approximately an 45 minutes - hour; until the edges are brown and the casserole is slightly moist on top.
-Allow 5 minutes for dish to cool, then serve. 1/2 a breast, 1 cup of rice is 1 serving.
Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MEYERS.JAIME.

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