Interchangeable Chicken Rice Casserole Recipes
INTERCHANGEABLE CHICKEN & RICE CASSEROLE
This is such an easy recipe to prepare, and there are many variations (see directions). I hope you enjoy it as much as my family does.
Provided by Happy Hippie
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
- Top with the chicken. Season the chicken as desired. Cover.
- Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
- Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining parmesan cheese.
- Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
- Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
- Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
- Let stand 10 minutes prior to serving.
EASY CHICKEN RICE CASSEROLE
Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!
Provided by VET2B01
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
- Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 67 g, Cholesterol 81.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 34.3 g, SaturatedFat 3.6 g, Sodium 910.7 mg, Sugar 5.3 g
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