Chicken and Rice Casserole
Servings 6 servings
Calories 460kcal
Ingredients
- 1 1/2 lb boneless skinless chicken breasts 1 inch size cubes
- 5 cups chicken stock
- 1 10 oz can cream of chicken soup
- 1 10 oz can cream of celery soup
- 1/4 cup unsalted butter melted
- 1/4 cup mayonnaise
- 1 1/2 cup converted long grain rice (uncooked)
- 1 small onion finely diced
- 1 2.25 oz package Lipton chicken noodle soup mix
- 11/2-2 tsp garlic salt
- 1/2 tsp lemon pepper or black pepper
- 2 Tbsp butter cubed or slied for the top
- 2 Tbsp grated Parmesan cheese
- finely chopped parsley for garnishing
Instructions
- Preheat oven to 350°F. Spray a 13 x 9 inch deep baking dish with cooking spray.
- To the baking dish add uncooked rice, chicken stock, soups, melted butter, mayonnaise, rice, chicken noodle soup mix, garlic salt, lemon pepper and onion. Whisk together until fully combined. (Alternately you may do this in a mixing bowl and pour the mixture into the baking dish.)
- Arrange cubed chicken breasts on top gently pressing into the mixture. Dot the top with 2 tablespoons butter.
- Cover with foil and bake for 1 1/2 hours. Uncover and sprinkle with grated Parmesan cheese. Continue to cook for 30 minutes or just until rice is tender and liquid absorbed. (You can also top it with 1 cup shredded cheddar cheese at this point)
- Garnish top with parsley and serve.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 16g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1932mg | Potassium: 732mg | Fiber: 1g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg