Chicken and Rice Casserole
Chicken and rice casserole are easy and can be made ahead of dinner. Topped with crunchy rice noodles, this is delicious for kids and adults alike!
Servings: 6 servings
Calories: 243kcal
Cost: 10
Ingredients
- 1 Cup White Rice Uncooked
- 2 Cups Water
- 1 Can Cream of Chicken Soup
- 1 Can Chicken Noodle Soup
- 2 Cups Fully Cooked Chicken Chopped Up
- 4 Tbs. Butter
- 8 oz Mushrooms Sliced
- ½ Cup Onions Minced
- ½ Cup Green Pepper Chopped
- 2-3 Cans Rice Noodles
Instructions
- Prepare a 9x13 baking pan by spraying it with non-stick cooking spray.
- Cook the rice in the water according to package instructions or in a rice cooker.
- Mix the cooked rice, cream of chicken soup, and chicken noodle soup well.
- Mix in the chicken.
- Lightly saute the mushrooms, onions, and green peppers in the butter. Then, mix them into the rice and chicken mixture.
- Dump the chicken and rice mixture into the prepared baking pan. Either cover with saran wrap and refrigerate until ready to bake, or go ahead and bake at 350 degrees for 30-40 minutes.
- Serve with rice noodles.
Notes
Using low-sodium soups in the recipe will result in a bland flavor.
Nutrition
Calories: 243kcal | Carbohydrates: 27g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 1167mg | Potassium: 634mg | Fiber: 1g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 2mg