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Chicken and Rice Casserole


Bake Time 20 minutes

Prep Time 15minutes

Yield

Makes 4 servings

Ingredients

1 packet boil-in-bag rice or 1 cup uncooked instant rice
Nonstick cooking spray
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
3 tablespoons fresh lemon juice (juice of 1 medium lemon)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 can (10-3/4-ounces) 98% fat free cream of chicken soup, undiluted
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
1/4 cup finely chopped green onion

Preparation

  1. Preheat oven to 350°F. Cook rice according to package directions, omitting salt and fat.
  2. Meanwhile, spray large skillet with cooking spray; heat over medium heat. Add chicken; cook, stirring frequently, 5 to 6 minutes or until no longer pink in center. Add rice, lemon juice and salt to skillet; stir to combine.
  3. Spoon soup over mixture in skillet. Sprinkle cheese evenly over top. Transfer mixture to 9-inch square baking dish. Bake 20 minutes or until heated through and cheese is melted. Sprinkle green onions over top.

Nutritional Information

Serving Size: 1-1/2 cups casserole
Fiber 1 g
Carbohydrate 29 g
Cholesterol 65 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 20 %
Calories 288
Protein 27 g
Sodium 805 mg

Dietary Exchange

Starch 2
Meat 3

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