Rice and Chicken Casserole

Rice and Chicken Casserole

43
TERRY C 0

"Easy chicken casserole to make ahead of time and cook slowly while you are busy in the afternoon."

Ingredients

{{adjustedServings}} servings 646 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
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Reviews

43
  1. 52 Ratings

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This is a favourite comfort food for my family, but differs from the above recipe. Milk burns easily, so I suggest using a can of water instead & adding another can of cr of mushroom (or other c...

My mom has made this for years and it is one of my favorite dishes. One thing to remember though, rice does absorb liquid so you may want to add milk if you notice it drying out. Since I have b...

I followed this recipe step by step and it definetly does not take 3 hrs. I re did it and in less than 1 hr. the rice was burnt.