It’s time to switch up your usual chicken and rice leftovers and make some magic out of them. Here’s a chicken and rice casserole recipe you can try cooking.
How To Make Chicken and Rice Casserole
This chicken and rice casserole recipe is a complete meal on its own. Loaded with chicken, mushrooms, chestnuts, and cheese that will feed your whole family.
Ingredients
- 1 tbsp butter
- 1 tsp vegetable oil
- 1 cup fresh mushrooms, chopped
- ½ cup onion, chopped
- 1 lb chicken breasts, boneless, cut into 1/2-inch pieces
- 2 cloves garlic , minced
- 10¾ oz cream of mushroom soup
- 1 cup pasteurized process cheese spread
- 3 cup cooked rice
- 10 oz frozen broccoli , thawed, drained, cut
- 8 oz water chestnuts, sliced, drained
- ½ cup sour cream
- ¼ tsp ground black pepper
- vegetable cooking spray
- 1 cup Cheddar cheese, shredded
- ½ cup bread crumbs , or crushed croutons
Instructions
- Melt butter with oil in a Dutch oven over high heat, swirling pan to blend.Â
- Add chopped mushrooms. Cook and stir over high heat about 2 minutes.Â
- Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.Â
- Add undiluted mushroom soup and the cheese spread. Stir until cheese is melted.
- Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream, and pepper.
- Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
- Bake at 400 degrees F, uncovered, for 15 to 20 minutes. Remove from oven.Â
- Top with Cheddar cheese and breadcrumbs. Return to oven until cheese melts.
- Take it out the oven and let it cool for 10 minutes before serving.
Nutrition
- Sugar: 3g
- :
- Calcium: 161mg
- Calories: 327kcal
- Carbohydrates: 32g
- Cholesterol: 64mg
- Fat: 13g
- Fiber: 3g
- Iron: 2mg
- Potassium: 524mg
- Protein: 22g
- Saturated Fat: 7g
- Sodium: 513mg
- Vitamin A: 513IU
- Vitamin C: 34mg
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