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When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa
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Nutritional Facts 1 serving (1 each) equals 723 calories, 43 g fat (24 g saturated fat), 169 mg cholesterol, 1,164 mg sodium, 43 g carbohydrate, 1 g fiber, 36 g protein.
Originally published as Creamy Chicken and Rice in Quick Cooking March/April 1999, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 16, 2012 by stacyp123
Loved it, will make again.
Reviewed on Nov. 30, 2011 by JLS08
This is one of our favorite recipes so far! I did alter it a bit by adding a chopped red pepper, half a red onion and some chopped carrots and cauliflower. Trust me, no one will be able to spot the hidden veggies and the kids will love it. Excellent dinner.
Reviewed on Aug. 23, 2011 by mrsmaxwell
43 grams of fat and 1,164 mg sodium? Are you kidding me?
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