Brown Rice and Chicken Casserole Recipe -
Brown Rice and Chicken Casserole Recipe
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Brown Rice and Chicken Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2008

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, used more garlic because we prefer more - omitted water, green beans, basil and dill. I cooked the rice in 3 cups of chicken broth about 40 min, til liquid absorbed. Sprinkled lemon pepper on boneless chicken and baked covered until tender. Steamed fresh broccoli. Mixed all together well and baked for about hour. Even my picky 7 year old daughter ate!

Most Helpful Critical Review
Aug 06, 2006

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). Like WATERGIRL1 I used frozen broccoli (petite florets) instead of the green beans. I also omitted the dill & water. I only added about a cup of milk -- just until the mixture looked slightly creamy. I also saved 1/2 cup of the cheese to sprinkle on top before putting it in the oven. Baked it for 1 hour, it looked and tasted great. My family says it's a "keeper". Thanks, GRLBUG, for a good meal idea using brown rice.

Oct 01, 2010

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 of the ratings baffle me. They made So Many changes, they weren't even making the same casserole. If I make it again, I will change some things. At least give a recipe a chance before you make sweeping changes and give it a bad rating. Maybe your changes are what messed it up. Just a thought.

Jan 24, 2005

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

Jan 08, 2009

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 of hot sauce and salt to it to give it flavor. I think this i a good base for a recipe, but it needs something else to give it flavor.

Aug 30, 2007

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 as the rice seemed to settle to the bottom and clump. I will probably cut back on the dill weed. It seemed to overwhelm other flavors. I will probably add celery also. This dish has all the food groups except fruit. I enjoyed it enough myself and shared it with others who were impressed.

Apr 27, 2009

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

Feb 02, 2005

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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