Chicken and Rice Casserole
Chicken and Rice Casserole takes about 45 minutes from beginning to end. One serving contains 569 calories, 41g of protein, and 18g of fat. For $2.1 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. Plenty of people made this recipe, and 2115 would say it hit the spot. It works well as a main course. A mixture of baby carrots, chicken breasts, Salt & Pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. Winter will be even more special with this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Simple Green Moms. With a spoonacular score of 91%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Chicken-Rice Casserole, Chicken and “Rice” Casserole, and Chicken and Rice Casserole.
Servings: 6
Ingredients:
1 bag of baby carrots
4 chicken breasts
1 can chicken condensed soup
garlic powder / salt & pepper (to taste)
2 1/2 cups milk
3 tbsps. olive oil
2 cups rice (Basmati)
salt and pepper to season chicken
smoked paprika (to taste)
1 cup water
Equipment:
oven
baking pan
bowl
aluminum foil
baking sheet
Cooking instruction summary:
Preheat the oven to 375 degreesGenerously spray a square baking dish (it really likes to stick to the sides!)In a large bowl, combine the uncooked rice, condensed soup, milk and water then pour into baking dishSeason chicken breasts with salt, pepper and smoked paprika (or any other seasoning you prefer!) then arrange the chicken over the top.Cover with foil and bake for about 45 minutes.Remove foil and bake for additional 15 minutes or until rice and chicken are cooked through.Allow to cool for about 15 minutes then use two forks to shred the chicken (if you want) and combine with the rice.Serve as is of add in your favorite toppings like cheese, sour cream, etc.Set oven at 425 degreeIn a bowl mix carrots with olive oil, salt, pepper and garlic powderLine a cookie sheet with aluminum foilPlace carrots in a single layer and bake for 15 minutes, turning carrots once to roast both sides.
Step by step:
1. Preheat the oven to 375 degrees
2. Generously spray a square baking dish (it really likes to stick to the sides!)In a large bowl, combine the uncooked rice, condensed soup, milk and water then pour into baking dish
3. Season chicken breasts with salt, pepper and smoked paprika (or any other seasoning you prefer!) then arrange the chicken over the top.Cover with foil and bake for about 45 minutes.
4. Remove foil and bake for additional 15 minutes or until rice and chicken are cooked through.Allow to cool for about 15 minutes then use two forks to shred the chicken (if you want) and combine with the rice.
5. Serve as is of add in your favorite toppings like cheese, sour cream, etc.Set oven at 425 degree
6. In a bowl mix carrots with olive oil, salt, pepper and garlic powder
7. Line a cookie sheet with aluminum foil
8. Place carrots in a single layer and bake for 15 minutes, turning carrots once to roast both sides.
Nutrition Information:
covered percent of daily need
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