Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Chicken-Rice Casserole

Chicken-Rice Casserole
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 6
Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!
Updated October 22, 2010

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
135
Total Fat
15g
Saturated Fat
4g
Cholesterol
45mg
Sodium
550mg
Total Carbohydrate
22g
Dietary Fiber
1g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved