Ingredients
- 3 cups Brown Rice Cooked
- 2 cans Chicken Drained
- 1 can Cream of Mushroom Soup Condensed
- 1 can Cream of Chicken Soup Condensed
- ½ cup Milk
- 2 cans Vegetables Peas, carrots, green beans, etc.; drained and rinsed
Equipment
- Oven
- Mixing Bowl
- 8×8-inch Casserole Dish
Instructions
- Preheat oven to 350°F.
- Mix rice, chicken, cream of mushroom soup, cream of chicken soup, milk, and vegetables. Pour into an 8×8-inch casserole dish.
- Bake for 15 minutes. Stir mixture. Return to oven and bake for another 10-15 minutes, until bubbly.
Notes
- Rice can be made up to 3 days in advance.
- Leftover casserole can be covered and stored in the refrigerator for up to 3 days.
- You could also use a 7×11-inch casserole or a 9-inch pie plate for this dish.
Nutrition
Nutrition Facts
Chicken and Rice Casserole
Amount per Serving
Calories
412
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Cholesterol
10
mg
3
%
Sodium
620
mg
27
%
Potassium
1548
mg
44
%
Carbohydrates
78
g
26
%
Fiber
12
g
50
%
Sugar
7
g
8
%
Protein
14
g
28
%
Vitamin A
11148
IU
223
%
Vitamin C
22
mg
27
%
Calcium
164
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Milk, Almond Milk, Carrots, Corn, Peas, Cream of Mushroom Soup, Rice, Brown Rice, Green Beans, Baked Chicken, Canned Vegetables, Cream of Chicken Soup, Dry Milk, Carrot
Featured Recipes
Cooking tips & tricks
Enhance your cooking with simple techniques for better flavor and efficiency.