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Chicken Rice Casserole

Casseroles are one of my favorite dishes and this one is so easy to put together. The already cooked chicken makes this recipe extra fast.—Marcia Hostetter, Canton, New York
  • Total Time
    Prep: 10 min. Bake: 55 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 cups cubed cooked chicken
  • 1-1/2 cups frozen mixed vegetables
  • 1 cup Homemade Seasoned Rice Mix
  • 1/2 cup chopped onion
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups water
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon dried thyme
  • 1/4 cup crushed potato chips

Directions

  • In a greased 2-qt. casserole, combine chicken, vegetables, rice mix, onion and mushrooms. Combine water, soup, onion salt and thyme; mix well. Pour over the rice mixture; stir. Cover and bake at 375° for 55-65 minutes or until the rice is tender, stirring occasionally. Sprinkle with potato chips.
Nutrition Facts
1 serving: 222 calories, 8g fat (2g saturated fat), 56mg cholesterol, 651mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 21g protein.

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