Chicken and Rice Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 318.0
  • Total Fat: 5.2 g
  • Cholesterol: 24.3 mg
  • Sodium: 872.8 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 15.4 g

View full nutritional breakdown of Chicken and Rice Bake calories by ingredient
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Introduction

A quick chicken and rice casserole. Takes about 10 minutes to put together and approximately 40 - 60 minutes to bake. A quick chicken and rice casserole. Takes about 10 minutes to put together and approximately 40 - 60 minutes to bake.
Number of Servings: 4

Ingredients

    I lb chicken breasts
    1 can of cream of mushroom soup (or any other cream soup)
    1 can of peas
    I cup of uncooked Basmati rice (or other whole grain rice.)
    1 1/2 cup of water
    Paparika
    Pepper
    Salt is optional (I don't add salt to anything)

Directions

Brown chicken in a frying pan sprayed with PAM. If desired, cut into smaller pieces.

Use either a can of cream of mushroom soup (save some calories by using low-fat) or a can of Cream of Shirmp.

Place soup and remainder of ingredients into a cassorle dish.
stir enough to smooth out the mix.

Place the browned chicken breasts on top of the mix.

Sprinkle with paparika and pepper.

Cover and place in a 375 degee oven for about 40 minutes.

Check to be sure the chicken is done and the rice is cooked.
You may have to add or subtract water depending on desired texture.


Number of Servings: 4

Recipe submitted by SparkPeople user DVGOAD.

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