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5 from 2 votes

Chicken and Rice Casserole

This recipe for Chicken and Rice Casserole is only 8 ingredients and uses plenty of pantry staples. It's great to make on busy weeknights!
Course Main Course
Cuisine American
Keyword casserole, chicken, easy
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 260kcal

Equipment

Ingredients

  • 10 ounce Cream of Chicken Soup
  • 1 cup water
  • 1 tsp. chicken bouillon (we use Better Than Bouillon Roasted Chicken Flavor)
  • 3/4 cup rice washed
  • 1 onion chopped
  • 1 tsp. dried parsley
  • 1 cup frozen broccoli florets defrosted
  • 1 1/2 cups cooked chicken shredded
  • 2 cups cheddar cheese shredded

Instructions

  • Preheat oven to 375 degrees and spray a 9x13 inch baking dish with nonstick cooking spray.
  • In a medium mixing bowl, combine the Cream of Chicken Soup, water, and chicken bouillon. Stir until combined.
  • Add in the chopped onion, dried parsley, and rice.
  • Place the mixture inside the casserole dish and add the shredded chicken and broccoli.
  • Top with shredded cheddar cheese.
  • Bake for 30 minutes or until rice is tender.

Notes

Recipe Source: This is a Libby original ;) 

Nutrition

Serving: 1cup | Calories: 260kcal | Carbohydrates: 20g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 473mg | Potassium: 371mg | Fiber: 1g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 1mg