Mexican Sweet Potatoe
November 9, 2022Warm Fall Salad
November 9, 2022
Chicken and Rice Casserole
This chicken casserole is a great family dish, for batch cooking and great for both lunch and dinner meals. Healthy and full of flavor.
Equipment
- Oven
- Casserole Dish (9x13)
- Non Stick Spray
- Large Bowl
- Tin Foil
Ingredients
- 2 cups Chicken Cooked
- 10 oz Peas and Carrots 1 Frozen bag
- 2 cans Cream of Chicken Soup Organic
- 2 tsp Paprika
- 1 tsp Salt
- 3 tsp Butter (preferably ghee)
- 2 cups Rice (brown or wild, uncooked)
- 1/2 unit Onion chopped
- 2 cups Chicken Broth
- 2 tsp Poultry Seasoning
- 2 tsp Pepper
- 1 tsp Parsley
Instructions
Preparatoin
- Preheat oven to 400 degrees
- Shred 2 cups of cooked chicken
- Chop 1/2 onion
- Slice 3 tablespoon butter
Directions
- Preheat oven to 400 degrees and prepare a 9x13 casserole dish with non-stick spray.
- Spread the chicken evenly along the bottom of the casserole dish.
- Pour the rice on top of the chicken.
- Add frozen peas and carrots and chopped onion on top of the rice.
- In a large bowl, mix the soup, chicken broth, paprika, poultry seasoning, salt, and pepper until well combined. Spread the mixture on top of the peas and carrots.
- Top with the sliced butter.
- Cover with foil and bake for 1 hour. Test to see if the rice is cooked. If not, uncover and cook for an additional 30 minutes or so.
- Top with fresh parsley, if desired.
Nutrition
Sodium: 1993mgCalcium: 28mgVitamin C: 6mgVitamin A: 3732IUSugar: 6gFiber: 2gPotassium: 766mgCholesterol: 34mgCalories: 156kcalTrans Fat: 1gSaturated Fat: 1gFat: 3gProtein: 14gCarbohydrates: 19gIron: 1mg
Tried this recipe?Let us know how it was!
