Chicken and Rice

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 369.1
  • Total Fat: 9.7 g
  • Cholesterol: 76.3 mg
  • Sodium: 1,609.5 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 32.2 g

View full nutritional breakdown of Chicken and Rice calories by ingredient
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Number of Servings: 10


    1 1/2 cup of dry brown rice (cooked yeilds about 3 cups)

    2 lbs boneless skinless chicken breast
    12 ounce bag on frozen mixed veggies
    12 ounces bag of broccoli mix veggies
    3 cans 98% fat free cream of chicken soup
    1 tbsp of light butter
    3.5 ounces of shredded parm cheese


mix the soup and the vegetables.

Butter the bottom of casserloe dish
add rice.
Add part of the soup mixture
top with chicken
add the rest of the soup mixture
top with Parmesan cheese
bake at 300 for 2-3 hours
serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user TCHELLED.

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Member Ratings For This Recipe

  • My suggestion to reduce the sodium is to use reduced sodium soup as well as replace one entire can of soup with non fat milk. Any condensed soup is really high in sodium. You could also use fresh veggies instead of bagged processed save sodium there. Most bagged veggies are salted. - 2/20/08

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  • Isn't that a lot of sodium? - 2/20/08

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