Chicken-Rice Casserole

Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!

  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 6

1/4
cup margarine or butter
1/3
cup all-purpose flour
3/4
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups milk
1
cup chicken broth
2
cups cut-up cooked chicken
1 1/2
cups cooked white rice
3
ounces mushrooms, sliced (about 1 cup)
1/3
cup chopped green bell pepper
1/4
cup slivered almonds
2
tablespoons chopped pimientos

  • 1 Heat oven to 350°.
  • 2 Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
  • 3 Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

Expert Tips

For a crunchy topping, don't mix the almonds in with the other ingredients. Instead, sprinkle the almonds over the casserole 10 minutes before it's done baking.

1 can (4 ounces) mushroom stems and pieces, drained, can be substituted for the fresh mushrooms.

Tuna-Rice Casserole: Substitute 1 can (12 1/2 ounces) tuna, drained, for the chicken.

Turkey-Wild Rice Casserole: Substitute 2 cups cut-up cooked turkey for the chicken, and wild rice for the white rice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
),
Cholesterol
45mg
45%;
Sodium
550mg
550%;
Total Carbohydrate
22g
22%
(Dietary Fiber
1g
1%
),
Protein
19g
19%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.