Recipe by GRLBUG
"Made with cream of asparagus soup, this recipe is easy and delicious."
Watch video tips and tricks
2 (10.75 ounce) cans
condensed cream of asparagus soup
10 3/4 fluid ounces
1 1/2 cups
chopped cooked chicken
uncooked brown rice
2 (14.5 ounce) cans
French cut green beans
1 1/2 cups
shredded Cheddar cheese
1 1/2 teaspoons
dried dill weed
salt and pepper to taste
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!
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.
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.
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 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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice and Chicken Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 90
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple, comforting winter casserole.
This chicken and rice casserole is simple and tasty.
See how to make the ultimate one-dish broccoli and rice casserole.