Chicken and Rice Casserole

  • Prep 10 min
  • Total 1 hr 10 min
  • Ingredients 5
  • Servings 4

Ingredients

  • 1 box (6 oz) long-grain and wild rice mix
  • 1 1/4 lb boneless skinless chicken thighs (about 8 thighs)
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 1/4 cup water
  • 2 tablespoons chopped fresh parsley, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Evenly spread rice in bottom of dish. Sprinkle half of contents of seasoning mix packet over rice.
  • 2
    Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil.
  • 3
    Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180°F) and rice is tender. Sprinkle with parsley.

  • Expect 8 small or 6 thighs per package. Buy what you need for your family-hearty appetites may prefer 2 thighs while light eaters will be satisfied with one.
  • Swap the water called for in the recipe for Progresso™ chicken broth for even more flavor.
  • We recommend using chicken thighs in this recipe for best results. If you use chicken breasts, you may need to adjust bake time.
  • Hungry for more? We have plenty of chicken thigh dinners for you to make next.

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
1060mg
44%
Potassium
300mg
9%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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