Chicken and Rice Casserole
This hearty Chicken and Rice Casserole brings comfort food to a whole new level in just over 2 hours. Perfect for busy weeknights, this protein-packed dish delivers 21g of lean protein and a satisfying 46g of carbohydrates per serving.
Equipment
- 9x13 inch baking dish
Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup or homemade
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or one envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese divided
- 3 thick boneless skinless chicken breasts or thighs
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan.
- Sprinkle with half of the shredded cheddar cheese. Nestle chicken breasts into the rice mixture.
- Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through.
- Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
- Serve with fresh steamed veggies or a green salad.
Nutrition
Calories: 418kcalCarbohydrates: 46gProtein: 21gFat: 15gSaturated Fat: 7gCholesterol: 63mgSodium: 763mgPotassium: 368mgSugar: 4gVitamin A: 485IUVitamin C: 0.5mgCalcium: 265mgIron: 1.5mg
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