Brown Rice and Chicken Casserole

Brown Rice and Chicken Casserole

25
GRLBUG 0

"Made with cream of asparagus soup, this recipe is easy and delicious."
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Ingredients

1 h 45 m servings 238 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 714 mg
  • 29%

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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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.
  2. In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.
  3. Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

25
  1. 32 Ratings

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Most helpful positive review

Giving 5 stars with the following changes: used 2 cans broccoli cheese soup, approx 3 cups broccoli, 1 cup milk, lemon seasoning salt, 1/2 tsp italian seasoning, 1 1/2 cup low fat cheddar cheese...

Most helpful critical review

I agree that this is a good basic recipe yet I, too, made some changes. I cooked the rice with 3 cups of chicken broth for about 30 minutes on the stovetop (until all the broth was absorbed). L...

I agree that this is a good basic recipe yet I, too, made some changes. I cooked the rice with 3 cups of chicken broth for about 30 minutes on the stovetop (until all the broth was absorbed). L...

Giving 5 stars with the following changes: used 2 cans broccoli cheese soup, approx 3 cups broccoli, 1 cup milk, lemon seasoning salt, 1/2 tsp italian seasoning, 1 1/2 cup low fat cheddar cheese...

It was okay. It would have been better with broccoli instead of green beans.(With that change you would use a different soup.)The flavor was okay too. I like dill, maybe some people don't. Some ...

Suggest longer baking time - add additional 15 to 20 minutes. Great mix of flavors. Will make again.

I used white rice instead of brown and 16 oz. frozen greens beans instead of canned. I also increased the cheese from 1.5 cups to 2 cups. I found this to be very very bland. I had to add lots...

This was very good and I will make it again with a few slight variations. The baking time was about 40 minutes longer than the recipe called for. I stirred the casserole about every half hour a...

very good, we switched it up by adding cream of mushroom and extra rice so it would a bit more filling.

This is a good basic recipe. I covered my casserole dish with its lid while baking. I also used chopped frozen broccoli (defrosted in the microwave) instead of the canned green beans.

It doesn't say whether to cover this or not, so I didn't. After the suggested baking time, it was still soup and the rice was not done. I would cut the amount of garlic down to 1 clove as well...