Easy Creamy Chicken and Rice Casserole Recipe

Original recipe (1X) yields 8 servings

Ingredients

• Cooking spray
• 2 cups chicken stock
• 1 (23-ounce) can condensed cream of chicken soup
• 1 (23-ounce) can condensed cream of mushroom soup
• cup butter, melted
• Salt and ground black pepper to taste
• 2 cups instant white rice
• 1 pounds skinless, boneless chicken breast, cubed
• 2 cups shredded Cheddar cheese

Directions

1. Preheat your oven to 400F (200C). Lightly coat a deep 9x13-inch (or larger) baking dish with cooking spray.
2. In a mixing bowl, combine the chicken stock, condensed soups, melted butter, salt, and pepper. Stir until well blended.
3. Evenly spread the rice over the bottom of the prepared baking dish.
4. Place the cubed chicken on top of the rice layer.
5. Slowly pour the stock-soup mixture over the chicken and rice, being cautious not to spill over the sides.
6. Sprinkle the shredded Cheddar cheese evenly on top to cover the casserole.
7. Place the dish in the preheated oven and bake for 60 to 75 minutes, or until the chicken is cooked through and the cheese is golden brown. Cooking time may vary depending on the size of the chicken cubes.
8. Once baked, remove from the oven and allow the casserole to cool for about 10 minutes before serving.

Nutrition Facts (per serving)

• Calories: 568
• Total Fat: 33g (42% DV)
• Saturated Fat: 16g (82% DV)
• Cholesterol: 115mg (38% DV)
• Sodium: 1533mg (67% DV)
• Total Carbohydrates: 36g (13% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 2g
• Protein: 31g (61% DV)
• Vitamin C: 0mg (0% DV)
• Calcium: 245mg (19% DV)
• Iron: 4mg (24% DV)
• Potassium: 278mg (6% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition data is based on available information and may not be complete. For specific dietary concerns, consult a medical professional or dietitian before preparing this recipe.