Chicken and Rice Casserole with vegetables


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 230.1
  • Total Fat: 4.4 g
  • Cholesterol: 40.5 mg
  • Sodium: 742.2 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 17.2 g

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

I've been making this family favorite for years, this time I added some frozen vegetables - would like to try it with brown rice, but I was out last night ;)

I use the campbells soups for this, but use whatever brand you prefer. You can use any combination of cream of chicken, cream of mushroom, cream of celery - use 2 cans.

This is a great dish to double and take to a pot luck!
I've been making this family favorite for years, this time I added some frozen vegetables - would like to try it with brown rice, but I was out last night ;)

I use the campbells soups for this, but use whatever brand you prefer. You can use any combination of cream of chicken, cream of mushroom, cream of celery - use 2 cans.

This is a great dish to double and take to a pot luck!

Number of Servings: 6

Ingredients

    1 can cream of chicken condensed soup, 98% fat free
    1 can cream of mushroom condensed soup
    3/4 cup of long grain rice (uncooked)
    1 1/3 cups water
    2 cups frozen mixed vegetables (I like the broccoli/cauliflower/carrot mix for this casserole)
    black pepper to taste (I use about 1 tsp)
    onion and/or garlic powder to taste (I use about 1 tsp)
    3 boneless, skinless chicken breasts
    paprika to taste

Directions

Preheat oven to 375.

Reserve about 1/2 cup of soup. Mix the remaining soup, rice, water, vegetables, pepper, and onion powder in a large bowl.

Lightly coat a 2 qt casserole with cooking spray, pour the rice mixture in. Place the chicken breasts on top, season as desired with paprika and additional pepper. Mix a little water into the reserved soup so that it is a pourable consistancy (2-4 Tbsps), pour over the chicken.

Cover the casserole with aluminum foil, bake for an hour and a half (check at an hour and again at an hour and 15 minutes) or until the chicken is done and the rice is tender. Allow to sit, covered, for about 10 minutes.

Makes 6 servings - 1/2 piece of chicken and about a cup of the rice.

Number of Servings: 6

Recipe submitted by SparkPeople user CKBYMOMMY.

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