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Chicken and Rice Casserole

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 260
Fat 7g
Sodium 170mg
Total carbohydrate 33g
Fiber 1g
Protein  15g
2 cups cooked chicken, cut into bite size pieces
2 cups cooked rice
½ medium green pepper, chopped
1 medium onion, chopped
½ cup celery, chopped
1½ cups chicken broth, low sodium
 Salt, pepper, and sage to taste
2 Tbsp. butter
2 cups cracker crumbs
  1. Preheat oven to 350 degrees F.
  2. Mix chicken, rice, onion, green pepper, and celery in large bowl.
  3. In a separate dish, stir together chicken broth and seasonings.
  4. Pour broth mixture over chicken and rice mixture; gently stir until well blended.
  5. Place in greased 3 quart casserole dish.
  6. Melt butter in skillet.
  7. Add cracker crumbs to butter. Stir and cook until brown.
  8. Sprinkle on top of casserole.
  9. Bake for 45 minutes or until bubbly and hot.

1. Drained canned chicken is a great alternative to use in this recipe.

Keywords: casserole, celery, chicken, green pepper, onion, rice

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