Chicken and Rice Casserole Recipe
Servings: 12
Ingredients
- 3 boneless skinless chicken breasts uncooked, cut into cubes
- 1 cup water
- 1 cup milk
- 2 cups instant white rice uncooked
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10.74-ounce) can cream of celery soup
- 1 (10.75-ounce) can cream of mushroom soup
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon lemon pepper
- ½ cup butter melted
- 1 cup shredded Colby Jack cheese divided
- curly parsley chopped (optional)
Instructions
- Preheat oven to 400℉. Lightly grease a deep 9x13 baking dish or a 13”x18” baking sheet and set aside.
- In a large bowl, add chicken, water, milk, rice, soups, garlic salt, lemon pepper, melted butter and ½ cup cheese.
- Pour this into your greased baking dish, top with remaining shredded cheese and bake for 55-60 minutes, cover with foil (non-stick foil works best) and then take off foil for the last 10-15 minutes..
- Let rest for 10-15 minutes before serving. Sprinkle with parsley, if desired, before serving.
Video
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 13g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 393mg | Potassium: 255mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg