|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken and rice casserole gets its great flavor from the onion soup mix, while the condensed cream of mushroom soup brings the ingredients together. Serve this casserole with dinner rolls or biscuits and sliced fresh tomatoes, broccoli salad, or a simple tossed green salad for a satisfying meal.
Toasted slivered almonds make a wonderful, crunchy garnish for the casserole.
1 cup long-grain white rice
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 1/2 cups water
1 envelope dry onion soup mix
4 medium boneless, skinless chicken breast
Freshly ground black pepper, to taste
1/4 cup toasted slivered almonds, optional
Spray a 2-quart baking dish with cooking spray. Heat the oven to 375 F.
Put the uncooked rice in the baking dish. Combine the condensed soup, water, and onion soup mix; pour over the rice and stir to blend ingredients.
Place the chicken in the rice mixture and sprinkle lightly with pepper.
Cover tightly with foil and bake in the preheated oven for about 1 hour, or until rice is tender and chicken is cooked through.
Remove the foil and top with the toasted almonds, if desired.
- Replace the condensed cream of mushroom soup with cream of celery or cream of chicken soup.
- Add sauteed sliced mushrooms to the rice mixture.
- Add 1/4 cup of sliced green onions to the rice mixture.
- For a slow cooker version, try this Slow Cooker Chicken and Rice Casserole recipe.