Chicken and Rice Casserole

Cinco de Mayo - Main Dish

Quick 'n' easy chicken and rice casserole.

Brief

Prep 10 mins

Cook: 1hr

Total: 1hr10 mins

Servings: 4

Yield: 4 servings

Chicken and Rice Casserole

Ingredients

1 cup white rice

4 skinless

boneless chicken breast halves

1 (1 ounce) package French onion soup mix

1 (10.75 ounce) cancondensed cream of mushroom soup

Mangorita

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.

Step 3

Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center about 15 minutes more.

Nutritional Information

Chicken and Rice Casserole

Servings Per Recipe:4

Calories: 382.1

% Daily Value *

Protein: 32.2g 65%

Carbohydrates: 46.5g 15%

Dietary Fiber: 1g 4%

Sugars: 1.5g

Fat: 6.4g 10%

Saturated Fat: 1.5g 8%

Cholesterol: 68.4mg 23%

Vitamin A Iu: 46.9IU 1%

Niacin Equivalents: 21.8mg 167%

Vitamin B6: 0.7mg 45%

Vitamin C: 2.2mg 4%

Folate: 113.1mcg 28%

Calcium: 49.8mg 5%

Iron: 3.8mg 21%

Magnesium: 47.7mg 17%

Potassium: 401.4mg 11%

Sodium: 1189.3mg 48%

Thiamin: 0.4mg 38%

Calories From Fat: 57.6

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.