Easy Chicken and Rice Casserole
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 102.0
- Total Fat: 2.5 g
- Cholesterol: 16.0 mg
- Sodium: 341.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.6 g
- Protein: 6.6 g
View full nutritional breakdown of Easy Chicken and Rice Casserole calories by ingredient
Introduction
Prep time15 mins
Cook time
1 hour 30 mins
Total time
1 hour 45 mins Prep time
15 mins
Cook time
1 hour 30 mins
Total time
1 hour 45 mins
Number of Servings: 5
Ingredients
-
1 (14oz) box of instant rice - make sure it is the smaller box or you'll have too much rice.
1 can of cream of mushroom condensed soup
1 can of cream of chicken condensed soup
4-5 boneless, skinless chicken breasts
Directions
1. Preheat oven to 350 degrees Fahrenheit and set a 9x13 baking dish to the side.
2. In a medium saucepan, on medium heat, add both soups and then add two soup cans of water. Stir frequently and cook until most of the lumps are gone.
3. While that is cooking, pour the entire box of rice into the baking dish and spread out evenly.
4. When soup is done, pour ⅔ of the mixture on to the rice. Stir to make sure all of the rice is moist.
5. Lay chicken breasts on top of rice and season with salt and pepper to taste. I push the chicken down slightly so it sits in the rice. Then pour the rest of the soup mixture on top.
6. Cover dish with foil and cook for 1 hour.
7. Take the dish out of the oven, remove the foil (be careful of the steam), turn chicken breasts over (you can salt and pepper the other side if desired) and press back into the rice.
8. Cook un-covered for an additional 25 to 30 minutes.
9. Remove from oven and serve warm.
Serving Size: 5-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MOMMABEAR10711.
2. In a medium saucepan, on medium heat, add both soups and then add two soup cans of water. Stir frequently and cook until most of the lumps are gone.
3. While that is cooking, pour the entire box of rice into the baking dish and spread out evenly.
4. When soup is done, pour ⅔ of the mixture on to the rice. Stir to make sure all of the rice is moist.
5. Lay chicken breasts on top of rice and season with salt and pepper to taste. I push the chicken down slightly so it sits in the rice. Then pour the rest of the soup mixture on top.
6. Cover dish with foil and cook for 1 hour.
7. Take the dish out of the oven, remove the foil (be careful of the steam), turn chicken breasts over (you can salt and pepper the other side if desired) and press back into the rice.
8. Cook un-covered for an additional 25 to 30 minutes.
9. Remove from oven and serve warm.
Serving Size: 5-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MOMMABEAR10711.
Member Ratings For This Recipe
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CGARR442
