Try this Cheese Chicken and Rice Casserole recipe, or contribute your own.
Suggest a better descriptionStir soup, water, rice, onion powder and vegetables in 12x8 shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake @ 375 for 45 minutes or until chicken and rice are done. Top with cheese.
Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded parmesan cheese for cheddar.
Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute mexican cheese blend for cheddar.
** May have to cook 1 hour and 15 minutes. My chicken took that long the first time!!**
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1364g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1327 | ||
Calories from Fat: 193 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 567.6mg | 175 % | |
Sodium 23531.5mg | 811 % | |
Potassium 3268mg | 86 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 28.4g | ||
Protein 239g | 341 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1327
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