Casseroles

Yummy Chicken and Rice Casserole

46
8
1 cup uncooked rice
1.5 pounds chicken - about 3 breasts, frozen
2 cups frozen mixed vegetables
1 packet onion soup mix
1 can reduced fat cream of chicken soup
1 can chicken broth
1/2 cup sour cream, reduced fat
1 cup reduced fat cheddar cheese
1. Place frozen chicken in a large pot, Add water to the pot to cover the chicken and a little extra. Cook on high for about 10 minutes, don't let it boil. Reduce heat to low and cook for 30 minutes more. Remove chicken and let cool. 2. Grease a 9x13 pan. Spread all of the uncooked rice on the bottom of the pan. Shred the chicken into bite size pieces and lay all the chicken in a single layer over the rice. Spread the frozen veggies over the chicken. 3. In a separate bowl, mix the cream of chicken soup, chicken broth, sour cream, and onion soup packet. Blend the lumps out. 4. Pour the soup mixture over the pan of rice and chicken. Cover with foil and put in the oven at 350 for 1 hour. Top with cheese and put back in the oven til the cheese is melted, about 10 minutes.
Nutritions

Calories
594

Sodium
334mg
13% DV

Fat
44g
68% DV

Protein
15g
30% DV

Carbs
10g
3% DV

Fiber
3g
15% DV
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These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.

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Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.