Brown Rice and Chicken Casserole

Brown Rice and Chicken Casserole


"Made with cream of asparagus soup, this recipe is easy and delicious."

Ingredients 1 h 45 m {{adjustedServings}} servings 238 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.
  2. In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.
  3. Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed.
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Reviews 25

  1. 32 Ratings

Year Old Mrs.

I agree that this is a good basic recipe yet I, too, made some changes. I cooked the rice with 3 cups of chicken broth for about 30 minutes on the stovetop (until all the broth was absorbed). Like WATERGIRL1 I used frozen broccoli (petite florets) instead of the green beans. I also omitted the dill & water. I only added about a cup of milk -- just until the mixture looked slightly creamy. I also saved 1/2 cup of the cheese to sprinkle on top before putting it in the oven. Baked it for 1 hour, it looked and tasted great. My family says it's a "keeper". Thanks, GRLBUG, for a good meal idea using brown rice.


Giving 5 stars with the following changes: used 2 cans broccoli cheese soup, approx 3 cups broccoli, 1 cup milk, lemon seasoning salt, 1/2 tsp italian seasoning, 1 1/2 cup low fat cheddar cheese, used more garlic because we prefer more - omitted water, green beans, basil and dill. I cooked the rice in 3 cups of chicken broth about 40 min, til liquid absorbed. Sprinkled lemon pepper on boneless chicken and baked covered until tender. Steamed fresh broccoli. Mixed all together well and baked for about hour. Even my picky 7 year old daughter ate!

G-Ma of 16

It was okay. It would have been better with broccoli instead of green beans.(With that change you would use a different soup.)The flavor was okay too. I like dill, maybe some people don't. Some of the ratings baffle me. They made So Many changes, they weren't even making the same casserole. If I make it again, I will change some things. At least give a recipe a chance before you make sweeping changes and give it a bad rating. Maybe your changes are what messed it up. Just a thought.