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Chicken and Rice Casserole

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  • Prep 20 min
  • Total 6 hr 0 min
  • Ingredients 6
  • Servings 4
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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.
Updated Oct 21, 2009
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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) sliced mushrooms, undrained
  • 1/2 cup water
  • 1 1/2 cups frozen sweet peas, thawed
  • 1 1/2 cups uncooked instant white rice

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Chicken thighs are a good choice for the slow cooker because the long slow-cooking process results in tender, juicy meat.
  • tip 2
    The flavor will be richer if you use chicken broth instead of water.
  • tip 3
    Serve with a light side salad or fruit and hot Pillsbury crescent rolls.

Nutrition Information

450 Calories, 15g Total Fat, 32g Protein, 48g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
790mg
33%
Potassium
420mg
12%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
15%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
30%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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