Chicken-rice casserole


3.8 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 2.8 g
  • Cholesterol: 68.4 mg
  • Sodium: 277.6 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 28.2 g

View full nutritional breakdown of Chicken-rice casserole calories by ingredient
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Introduction

I got this out of a diabetic cook book someone has given me, but just never really looked at. It makes for a great bathroom book (hahaha) I got this out of a diabetic cook book someone has given me, but just never really looked at. It makes for a great bathroom book (hahaha)
Number of Servings: 8

Ingredients

    Vegetable cooking spray
    1 C uncooked long-grain rice (I'm using brown rice)
    4 (5 oz) skinned, boned chicken breast halves, chopped
    1 C water
    1/2 (10 3/4 oz) can cream of mushroom soup, undiluted
    1 (1.25 oz) package dry onion soup mix

Directions

Coat a 12x8x2" dish with cooking spray. Place uncooked rice in bottom of dish and top with chicken.

Combie water, cream of mushroom soup, and onion soup mix, stirring to blend. Pour over chicken.

Cover Casserole and bake at 325 for 1.5 hours or until chicken and rice are done

Number of Servings: 8

Recipe submitted by SparkPeople user MARYSZOO.

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Member Ratings For This Recipe



  • Great did not use the canned soup or mix even made a delicious meal. - 11/10/19

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  • Very Good
    I would definitely increase the water to 1 1/2 or 2 cups. I also added a can of chopped green chilies. - 10/19/12

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  • Very Good
    Very good and easy I used long grain and wild rice. - 4/15/12

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  • Very Good
    Love this! We used to call it 'Go to Church Chicken' because it was done in about 2 hours, time enough to go to church. - 6/8/11

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  • I just made this and it took a little over an hour!! My nine year old son helped me with it I asked him to add garlic and he put way too much so I added a half cup of milk and a can of cream of chicken soup to help with the garlic taste. It turned out great!! - 6/7/11

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