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Chicken and Rice Casserole on a red plate with a fork on a yellow serving plate.
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Chicken and Rice Casserole

Course Main Course
Cuisine American
Keyword Peas, Cream of Mushroom Soup, Rice, Brown Rice, Green Beans, Baked Chicken, Canned Vegetables, Cream of Chicken Soup, Dry Milk, Carrot, Milk, Almond Milk, Carrots, Corn
Cooking Method Oven
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 412kcal
Author Recipe from: Sarah Skovran

Equipment

  • Oven
  • Mixing Bowl
  • 8x8-inch Casserole Dish

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

Instructions

  • 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.

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 7x11-inch casserole or a 9-inch pie plate for this dish.

Nutrition

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