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Chicken and Rice Casserole

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By Pillsbury Kitchens
Updated Oct 21, 2009
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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.

Chicken and Rice Casserole

  • Prep Time 20 min
  • Total 6 hr 0 min
  • Ingredients 6
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
  • Step 
    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.

Nutrition

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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