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Chicken and Rice Casserole
Course Main Course
Cuisine American
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
Cooking Method Oven
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 4
Calories 412kcal
Author Recipe from: Sarah Skovran
Oven
Mixing Bowl
8x8-inch Casserole Dish
- 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
Preheat oven to 350°F.
Mix rice, chicken, cream of mushroom soup, cream of chicken soup, milk, and vegetables. Pour into an 8x8-inch casserole dish.
Bake for 15 minutes. Stir mixture. Return to oven and bake for another 10-15 minutes, until bubbly.
- 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 7x11-inch casserole or a 9-inch pie plate for this dish.
Calories: 412kcal | Carbohydrates: 78g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 620mg | Potassium: 1548mg | Fiber: 12g | Sugar: 7g | Vitamin A: 11148IU | Vitamin C: 22mg | Calcium: 164mg | Iron: 3mg