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 Almond Milk, Baked Chicken, Brown Rice, Canned Vegetables, Carrot, Carrots, Corn, Cream of Chicken Soup, Cream of Mushroom Soup, Dry Milk, Green Beans, Milk, Peas, Rice