Chicken and Rice Casserole

Chicken and Rice Casserole

4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 309.9
  • Total Fat: 8.9 g
  • Cholesterol: 40.0 mg
  • Sodium: 890.8 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 20.0 g

View full nutritional breakdown of Chicken and Rice Casserole calories by ingredient


This dish is extra simple. And there should be leftovers for lunch the next day!! This dish is extra simple. And there should be leftovers for lunch the next day!!
Number of Servings: 6


    6 Pieces of Chicken (breast, leg, or wing)
    2 Cups Cooked Rice
    2 Cans Cream of Mushroom, with Roasted Garlic
    1 pkg Frozen Mixed Vegetables
    Chicken Seasoning to taste


Mix both cans of cream of mushroom into cooked rice and pour into large casserole dish. Mix in frozen vegetables and salt and pepper. Season chicken to taste and place on top of rice and vegetable in casserole dish. Cover with aluminum foil, cook on 450* for about 45 minutes.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BRIANNAM04.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This is incredible, quick to make and delicious! Leaving skin on chicken makes meal juicy, but be sure to remove skin before eating to save fat calories. Leftovers are even better than meal is on the first day! - 9/7/09

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    I made a few changes and cooked just a little bit longer so the chicken would be super tender. Used one can of cream of chicken and one cream of mushroom soup. Seasoned with onion , garlic, paprika and marjoram. Added frozen broccoli and cooked chicken with skin on then removed before I ate it. Heal - 1/23/21

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    - 4/26/20

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    Very Good
    great - 7/28/17

  • no profile photo

    Very Good
    great - 7/27/17