Chicken and Rice Casserole with Cream of Chicken Soup
This Chicken and Rice Casserole with Cream of Chicken Soup is the perfect dish for a cozy night in. It's easy to make and is sure to please everyone at the table. Plus, it's a great way to use up leftovers!
Servings 6
Calories 262kcal
Ingredients
- 4 cups shredded chicken approximately 3 skinless boneless chicken breasts around 2 lbs
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tsp smoked paprika
- red chili flakes optional
- 1 cup frozen peas thawed
- 1 onion
- 2 garlic cloves minced
- 1/2 cups white rice uncooked
- 1 1/2 cups water
- 2 cups milk
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 3 Tablespoons butter - cut into small pats
Instructions
- Preheat oven to 375 degrees, grease baking dish with cooking spray (I like Canola as it has no flavor).
- Shred chicken and put in a medium bowl, add salt, pepper, smoked paprika and chili flakes if using.
- Mix to coat well.
- Dice onion, sauté till translucent and add minced garlic and peas and sauté for one minute.
- Add chicken mixture, rice, water, soups, peas to your prepared dish and mix well.
- Cut butter into small pats and divide evenly across the top.
- Bake at 375 for 60 minutes or until rice is tender.
Video
Notes
Notes: (1) I prefer to mix my spices into my chicken first to make sure it is distributed well. You could also mix everything in your casserole dish if you prefer. (2) Cooking the onion and garlic ahead gives it a nicer flavor, this step can be skipped if you are short on time. (3) for nice even small pats of butter, cut the butter in half lengthwise, cut those pieces lengthwise again and then slice into pats.
Nutrition
Calories: 262kcal | Carbohydrates: 28g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1381mg | Potassium: 330mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 11mg | Calcium: 131mg | Iron: 2mg