Chicken and Rice Casserole

105 minutes Prep: 15 minutes Cook: 90 minutes

168 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1	cup	rice	uncooked
1	x	salt and black pepper
1	x	chicken pieces
1	package	onion soup mix	dry
1	x	water

Directions

Place rice in bottom of 9x13 inch pan.

Salt and pepper chicken pieces.

Place on top of rice.

Sprinkle 1 package onion soup mix on top of chicken.

Spoon 2 cups of water over top.

If desired, sprinkle green pepper over all.

Cover with foil.

Bake at 450 for 20 minutes.

Reduce to 350 and bake for 1 hour.

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Nutrition Facts

Serving Size 46g

Amount per Serving

Calories 168 2% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 37.0g	12%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 3.0g	7%

Vitamin A	0%		Vitamin C	0%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Chicken Dish

Very good. I used cooked chicken breast and canned chicken rather than the baked and deboned. In the future, I would not put the cheese on at the beginning of the baking. Rather I would bake the dish for about 25-30 minutes then top with the cheese to melt the last 5. I felt that the cheese being on the top inhibited the rolls from baking completely. the edges that were not covered with cheese were very flaky while the cheese covered areas seemed a bit soggy.

Reviewed by nilsonsnest