Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole

203

"Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking."
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Ingredients

45 m servings 463 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 844 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
  3. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Reviews

203
  1. 251 Ratings

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Most helpful positive review

This is a very good basic/starter recipe, however you do need to alter it a bit. Due to having to alter it, I would have given it 4 ½ stars if it was an option but it’s not. It was a must to rea...

Most helpful critical review

I recommend that you read all the reviews before making this recipe. As this was my first time on this site/using a recipe I didn’t and I lived to regret it. If I had read them I would have s...

This is a very good basic/starter recipe, however you do need to alter it a bit. Due to having to alter it, I would have given it 4 ½ stars if it was an option but it’s not. It was a must to rea...

Reading the reviews is a must. I make this and it is really tasty - but I use one can of cream of chicken and one can of southwestern pepperjack cheese soup (campbell's). I also mix in a 4 oz ca...

I can't say I would've enjoyed this as published, but I can't leave ANY recipe as is. However, this is definitely a keeper. BEGINNING COOKS: Save this in your favorites! This is a perfect bas...

It's great! After reading other reviews, I made these adjustments: added 1 extra can of soup, 3/4 c. milk, and 1 c. broccoli to the mix (I also added 1 c. of the cheese into the mix, and topped ...

I recommend that you read all the reviews before making this recipe. As this was my first time on this site/using a recipe I didn’t and I lived to regret it. If I had read them I would have s...

I added 1/2 cup sour cream with the Cream of Chicken Soup and mixed more cheese into the casserole too. Topped w/ a box of seasoned croutons I had on hand (instead of the bread cubes) for more ...

I used a little more rice than the recipe called for so I added an extra can of soup. I used Campbell's Cheddar Cheese soup along with 98% fat free Cream of Chicken. Also used sharp cheddar ch...

Made this as is, and as is, it's OK but not too exciting really. Though it was easy. Bliss makes a very good point -- people see all those stars and assume the recipe is good, because people g...

I made this tonight with canned chicken (all we had) 4 cups of rice and 2 cans of cream of chicken soup. It was good. It was a recipe that served it's purpose. To make a fast meal with the in...