Description
A comforting and creamy chicken and rice casserole that’s easy to make.
Ingredients
Scale
- 2–3 cups cooked chicken (shredded or diced)
- 1 package Lipton Onion Soup Mix
- 1 can (10 oz) cream of mushroom soup
- 1 can (10 oz) cream of chicken soup
- 2 cups milk (use whole or almond milk)
- 3/4 cup sour cream
- 1/2 cup water (or chicken broth)
- 2 cups minute rice (uncooked)
- to taste salt
- to taste pepper
- for garnish fresh parsley
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, Lipton Onion Soup Mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, and water until smooth and creamy.
- Fold in the uncooked minute rice, adding a sprinkle of salt and pepper to taste.
- Grease a 9×13-inch baking dish with cooking spray, then pour the chicken and rice mixture in, spreading it evenly with a spatula.
- Tightly seal the pan with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and return to the oven for an additional 15 minutes until the top is lightly golden brown.
- Allow to cool slightly before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg