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Chicken and Rice Casserole

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Chicken and Rice Casserole
  • Prep Time 20 min
  • Total Time 6 hr 0 min
  • Servings 4
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With only 20 minutes of prep time, you can let your slow cooker do the rest of the work for this delish all-in-one dish.

Ingredients

1
lb boneless skinless chicken thighs, each cut into 4 pieces
1
can (10 3/4 oz) condensed cream of chicken soup
1
jar (4.5 oz) sliced mushrooms, undrained
1/2
cup water
1 1/2
cups frozen sweet peas, thawed
1 1/2
cups uncooked instant white rice

Directions

  • 1 In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
  • 2 Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
  • 3 About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.
Tips  

Chicken thighs are a good choice for the slow cooker because the long slow-cooking process results in tender, juicy meat.

The flavor will be richer if you use chicken broth instead of water.

Serve with a light side salad or fruit and hot Pillsbury crescent rolls.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
130
)
Daily Value
Total Fat
15g
23%
(
Saturated Fat
4 1/2g
22%
,
Trans Fat
0g
)
Cholesterol
75mg
25%
Sodium
790mg
33%
Potassium
420mg
12%
Total Carbohydrate
48g
16%
(
Dietary Fiber
4g
15%
,
Sugars
3g
)
Protein
32g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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