Crockpot Chicken & Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 446.3
  • Total Fat: 2.5 g
  • Cholesterol: 70.8 mg
  • Sodium: 293.2 mg
  • Total Carbs: 64.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 36.8 g

View full nutritional breakdown of Crockpot Chicken & Rice Casserole calories by ingredient
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A low fat version of the usual "cream soup" casserole A low fat version of the usual "cream soup" casserole
Number of Servings: 6


    1 1/2 c uncooked rice
    1 c milk - 1%
    2 c chicken soup broth (I use a homemade broth)
    3/4 c flour
    1 small onion, chopped
    227 g (8 oz) sliced mushrooms
    2 lb chicken breast, boneless, skinless
    1/2 tsp onion powder
    1/4 tsp black pepper
    1/4 tsp paprika


Combine all of the chicken broth and 1/4 cup of milk in a sauce pan and heat over medium heat. In a separate bowl, whisk the remaining 3/4 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray the inside of your crockpot with cooking spray.

Add the rice and seasonings to your crock. Add the mushrooms and onions. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.

Lay the chicken pieces on top.

Cover and cook on high for 4 hours, or low for about 8.

When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KIKIOB3.

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