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Chicken-Rice Casserole

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By Betty Crocker Kitchens
Updated Oct 22, 2010
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Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!

Chicken-Rice Casserole

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1/4 cup margarine or butter
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1 cup chicken broth
  • 2 cups cut-up cooked chicken
  • 1 1/2 cups cooked white rice
  • 3 ounces mushrooms, sliced (about 1 cup)
  • 1/3 cup chopped green bell pepper
  • 1/4 cup slivered almonds
  • 2 tablespoons chopped pimientos

Instructions

  • Step 
    1
    Heat oven to 350°.
  • Step 
    2
    Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
  • Step 
    3
    Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

Nutrition

300 Calories
15g Total Fat
19g Protein
22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
135
Total Fat
15g
Saturated Fat
4g
Cholesterol
45mg
Sodium
550mg
Total Carbohydrate
22g
Dietary Fiber
1g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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