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Chicken and Rice Casserole

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By Pillsbury Kitchens
Updated Jun 12, 2019
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You’re only five ingredients and 10 minutes of prep time away from this delicious baked chicken and rice casserole. Made with rice mix and soup, this meal couldn’t be easier. The best part? Everything cooks together in a single dish, making cleanup a snap.

Chicken and Rice Casserole

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Ingredients 5
  • Servings 4
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Ingredients

  • 1 box (6 oz) long-grain and wild rice mix
  • 1 1/4 lb boneless skinless chicken thighs (about 8 thighs)
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 1/4 cup water
  • 2 tablespoons chopped fresh parsley, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Evenly spread rice in bottom of dish. Sprinkle half of contents of seasoning mix packet over rice.
  • Step 
    2
    Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil.
  • Step 
    3
    Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180°F) and rice is tender. Sprinkle with parsley.

Nutrition

470 Calories
19g Total Fat
35g Protein
37g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
1060mg
44%
Potassium
300mg
9%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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