This delicious rice casserole is loaded with chicken, mushrooms, and carrots. To add a bit of crunch, you can mix in slivered almonds and water chestnuts.

How To Make Baked Chicken, Mushroom and Carrot Rice Casserole
Enjoy a filling dinner meal with this brown rice casserole! It has bites of tender chicken and vegetables for a hearty dish.
Ingredients
- 14 oz beef broth
- 12 oz chicken breasts, uncooked and diced
- 1 cup brown rice, uncooked
- 1 cup carrots, diced finely
- ½ cup milk
- 4 oz mushrooms, canned, drained and sliced
- ½ cup condensed cream of chicken soup
- ÂĽ cup unsalted butter
Instructions
- Preheat the oven to 350 degrees F and grease a 15-inch casserole dish.
- In a bowl, combine the beef broth, chicken, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter. Mix well.
- Pour the mixture into the prepared casserole dish.
- Bake, uncovered, for 1 hour, or until all the liquid is absorbed and the rice is tender.
- Garnish with parsley and serve!
Nutrition
- Sugar: 5g
- :
- Calcium: 117mg
- Calories: 657kcal
- Carbohydrates: 59g
- Cholesterol: 121mg
- Fat: 32g
- Fiber: 4g
- Iron: 3mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 4g
- Potassium: 834mg
- Protein: 34g
- Saturated Fat: 15g
- Sodium: 910mg
- Trans Fat: 1g
- Vitamin A: 7837IU
- Vitamin C: 3mg
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