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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Servings 4

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( 14 ) Ratings

14 Ratings

5 Stars 12%

4 Stars 31%

3 Stars 19%

2 Stars

1 Stars 12%

Member Reviews ( 7 )

23d690eb-c07b-48a7-b859-93e107e52546

ingredients 6
Prep Time 20 min
Total Time 6 hr 0 min

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® Valley Fresh Steamers™ frozen sweet peas, thawed

1 1/2: cups uncooked instant white rice

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Pennyscookin

report Posted Jan. 24, 2012 12:32 PM

I made this recipe yesterday, after having the stomach flu and needing to get nourished gently. I modified it a little w/ 1 chopped onion, 2 lbs of boneless/skinless chix, 1 pkg frozen carrot coins & 1 can each: Cr of mushroom, Cr of chix, 1 can peas, a pinch of salt,& garlic powder, & 1 13 oz can mushrooms. I made my rice separate, 2 cups dry made a med pot full that iadded at the end along with the peas. It was a hit here in the house, and it made a large crockpot full. Nice having leftovers when still recoverIng. Next day I added a can of chicken. Broth to the leftovers so it was moist.

cookedbynana

report Posted May. 4, 2011 11:37 AM

Made this yesterday. I don't like rice or frozen peas. To my surprise it was good. I did add salt and pepper, and used chicken broth instead of water. Next time I will add some spices from spice rack. Will make again.

yoyo1198

report Posted May. 3, 2011 12:15 AM

I make this about once a month. However, I use dark meat chicken or turkey leg meat, homemade (prefrozen) chicken broth and long grain/wild rice mix. I also like to add garlic and onion. It is great.

klange82

report Posted Dec. 31, 2009 4:41 PM

I thought that this was very easy to make. I used turkey instead of chicken. I seasoned the turkey with salt and pepper which added more flavor. I also used chicken broth instead of water and brown rice instead of white rice. My picky eater loved it.

lostrocket

report Posted Dec. 20, 2009 7:19 PM

Not good at all! Absolutely no flavor as written and didn't improve much even though we seasoned it up quite a bit, and added a can of chicken broth. I didn't even save the leftovers, we threw them away - something I never do. But I just couldn't imagine eating it again.