Zesty Chicken Casserole Recipe

4.5 3 3
Zesty Chicken Casserole Recipe
Zesty Chicken Casserole Recipe photo by Taste of Home
Publisher Photo

Zesty Chicken Casserole Recipe

Read Reviews
4.5 3 3
Publisher Photo
Broccoli, chicken and rice get a little "zip" from Italian salad dressing. Anyone who favors food with lots of flavor will enjoy this dish.—Dianne Spurlock, Dayton, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 2 cups uncooked instant rice
  • 1 package (16 ounces) frozen broccoli cuts, thawed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 6 boneless skinless chicken breast halves
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/4 cups water
  • 3/4 cup process cheese sauce
  • 1/2 cup Italian salad dressing
  • 1/2 cup milk
  • Fresh red currants, optional

Directions

Place rice in a greased 13-in. x 9-in. baking dish. Top with broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. In a saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken.
Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear and rice and vegetables are tender. Garnish with red currants if desired. Yield: 6 servings.
Originally published as Zesty Chicken Casserole in Casserole Cookbook 2001, p41

Nutritional Facts

1 each: 508 calories, 20g fat (8g saturated fat), 98mg cholesterol, 1739mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 37g protein.

  • 2 cups uncooked instant rice
  • 1 package (16 ounces) frozen broccoli cuts, thawed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 6 boneless skinless chicken breast halves
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/4 cups water
  • 3/4 cup process cheese sauce
  • 1/2 cup Italian salad dressing
  • 1/2 cup milk
  • Fresh red currants, optional
  1. Place rice in a greased 13-in. x 9-in. baking dish. Top with broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. In a saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken.
  2. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear and rice and vegetables are tender. Garnish with red currants if desired. Yield: 6 servings.
Originally published as Zesty Chicken Casserole in Casserole Cookbook 2001, p41

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hobbsmike User ID: 4213015 41426
Reviewed Sep. 14, 2009

"My husband LOVED this recipe. It was so easy, but I would recommend maybe dividing the recipe into two portions because it really makes a lot."

MY REVIEW
msdosty1941 User ID: 2683910 55433
Reviewed Nov. 15, 2008

"This sounds yummy! Not to mention its easy to make.All the ingredients in it,we love & always have them on hand. Thanks for the great idea!"

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