Chicken and Rice Casserole

With only 20 minutes of prep time, you can let your slow cooker do the rest of the work for this delish all-in-one dish.

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  • prep time 20 min
  • total time 6 hr 0 min
  • ingredients 6
  • servings 4
 

Ingredients

1
lb boneless skinless chicken thighs, each cut into 4 pieces
1
can (10 3/4 oz) condensed cream of chicken soup
1
jar (4.5 oz) Green Giant™ sliced mushrooms, undrained
1/2
cup water
1 1/2
cups Green Giant™ Steamers™ frozen sweet peas, thawed
1 1/2
cups uncooked instant white rice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
  • 2 Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
  • 3 About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.
  • 1 In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
  • 2 Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
  • 3 About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.

EXPERT TIPS

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Expert Tips

Chicken thighs are a good choice for the slow cooker because the long slow-cooking process results in tender, juicy meat.

The flavor will be richer if you use chicken broth instead of water.

Serve with a light side salad or fruit and hot Pillsbury crescent rolls.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
790mg
790%;
Total Carbohydrate
48g
48%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
4%;
Calcium
6%;
Iron
30%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.