Chicken and Rice Casserole
This chicken and rice casserole is the perfect comfort food for busy nights. Creamy, hearty, and easy to make, it’s a family favorite!
Servings: 8
Calories: 327kcal
Ingredients
- 3 cup chicken cooked and diced
- 1 package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 ¼ cup milk
- ¾ cup sour cream
- ½ cup water
- 2 cup minute rice uncooked
- ¼ tsp salt
- ½ tsp pepper
- Parsley and cracked black pepper for garnish optional
Instructions
- In a large bowl mix, all ingredients together except the parsley which is optional for garnish.
- Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
- Cover with foil and bake for 45 minutes at 350 degrees.
- Remove the foil cover and bake for 10 minutes or until golden brown.
Video
Notes
- You can use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
- You don’t need to cook the rice before adding it to this dish.
Nutrition
Calories: 327kcal | Carbohydrates: 56g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 165mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 4mg