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Chicken Rice Casserole Recipe
Chicken Rice Casserole Recipe photo by Taste of Home

Chicken Rice Casserole Recipe

Publisher Photo
Casseroles are one of my favorite dishes and this one is so easy to put together. The already cooked chicken makes this recipe extra fast.—Marcia Hostetter, Canton, New York
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 6 servings

Ingredients

  • 2-1/2 cups cubed cooked chicken
  • 1-1/2 cups frozen mixed vegetables
  • 1 cup Homemade Seasoned Rice Mix
  • 1/2 cup chopped onion
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups water
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon dried thyme
  • 1/4 cup crushed potato chips

Nutritional Facts

1 serving (1 each) equals 222 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 651 mg sodium, 16 g carbohydrate, 3 g fiber, 21 g protein.

Directions

  1. In a greased 2-qt. casserole, combine chicken, vegetables, rice mix, onion and mushrooms. Combine water, soup, onion salt and thyme; mix well. Pour over the rice mixture; stir. Cover and bake at 375° for 55-65 minutes or until the rice is tender, stirring occasionally. Sprinkle with potato chips. Yield: 6 servings.
Originally published as Chicken Rice Casserole in Taste of Home December/January 1995, p19

Nutritional Facts

1 serving (1 each) equals 222 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 651 mg sodium, 16 g carbohydrate, 3 g fiber, 21 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Rice Casserole

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 1, 2011

Instead of using the Homemade Rice Mix, you can use one cup of rice and use chicken broth instead of water and add a few more seasoninings such as garlic and onion powder and a little dry thyme.

MY REVIEW
Reviewed Oct. 22, 2011

I agree on the onion salt review from past. I would use onion powder. I will also bake uncovered. After 60 minutes mine was still soupy. A good and easy recipe.

MY REVIEW
Reviewed Aug. 8, 2011

Please don't rate recipes that you have not tried.  Some of us actually depend on those star ratings to decide if we want to make a recipe or not.  Thanks from a lot of people who feel like I do.

MY REVIEW
Reviewed Nov. 16, 2010

Mixed the leftovers with chicken broth for a delicious chicken and rice soup the next day.

MY REVIEW
Reviewed Oct. 5, 2010

This casserole is so good. My kids even like it!

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