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
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
-
Step1Heat oven to 350°.
-
Step2Melt 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.
-
Step3Pour 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:
Tips from the Betty Crocker Kitchens
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