Crock Pot Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 288.7
  • Total Fat: 5.7 g
  • Cholesterol: 59.8 mg
  • Sodium: 510.1 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 19.6 g

View full nutritional breakdown of Crock Pot Chicken Casserole calories by ingredient
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A tasty timesaver A tasty timesaver
Number of Servings: 6


    Boneless Skinless Thigh, 6 pieces, frozen
    Celery, raw, 1 cup, diced
    Onions, raw, 1 cup, chopped
    Carrots, raw, 2 cup, chopped
    Brown Rice, long grain, 3 cup
    Peas, frozen, 1 cup
    Yellow Sweet Corn, Frozen, 0.5 cup kernels
    Campbell's Cream of Mushroom Soup (condensed), 0.5 cup
    Campbell's Cream of Chicken Soup (98% fat free), 0.5 cup
    Pepper, black, 1 tbsp
    Sage, ground, 2 tbsp
    Swanson Chicken Broth 99% Fat Free, 1 cup


makes at least 6 portions, you will need a 5-6 quart crock pot.

1. Pour 1 can of chicken broth, onion, celery, and carrots into crock pot with 2 additional cans of water. (You may also add minced garlic at this stage)

2. Allow Crock Pot to cook on low for 2 hours, then add frozen chicken, sage and pepper.

3. After cooking on low for 3 additional hours, please use a fork to shred chicken into smaller chunks.

4. Then add the cream of mushroom and chicken soups, stirring until thouroughly mixed.

5. Finally, stir in peas, corn and rice. Cover and cook for 1 more hour.

6. After the hour has lapsed check and make sure your rice is completely cooked, then serve.

Season with salt free cajun or greek seasoning to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user WYNDBORNE.

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