Chicken and Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 461.6
  • Total Fat: 13.4 g
  • Cholesterol: 123.3 mg
  • Sodium: 999.3 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 51.2 g

View full nutritional breakdown of Chicken and Rice Casserole calories by ingredient
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Number of Servings: 6


    4 Chicken Breasts
    3 cups White Rice, long grain
    1 can *Healthy Request Cream of Mushroom Soup
    1 can Healthy Request Cream of Chicken Soup
    1 cup Peas, frozen
    1 cup Milk, nonfat, 1 cup
    3 cups water
    1 packet of LIPTON, RECIPE SECRETS ONION, soup mix
    2 cups Kraft 2% Shredded Cheddar Cheese
    1 tbsp Country Crock, Shedd's Spread Country Crock Light (Soft)


1. Preheat oven to 375 degrees F.
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. Melt Country Crock in a frying pan and brown chicken on both sides. Don't cook through. Chicken will finish cooking in the oven.
4. Mix the cream of mushroom soup, cream of chicken soup, milk, peas, onion soup mix.
5. Pour rice in the bottom of a 9X13 pan. Place browned chicken on top of rice. Pour soup mixture over chicken and rice. Sprinkle with cheese.
6. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted.

Number of Servings: 6

Recipe submitted by SparkPeople user DIVA3993.

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Member Ratings For This Recipe

  • I think this looks good also. I would also replace the soup mix with broth and dried onions. I would also use brown rice and Smart Balance Light instead of white rice and Shedd Spread. - 5/12/08

    Was this review helpful?   yes  No
  • I think this looks pretty good, but the sodium is high due to the onion soup mix. Perhaps try replacing some of the water with low-sodium beef broth and adding dried onions or caramelized onions to get that oniony flavor. - 5/6/08

    Was this review helpful?   yes  No
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