Crazy for Crust · by Dorothy Kern★ 5.0 (361)
Chicken and Rice Casserole
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 51%
CARBS 27G30% OF CAL
2G FIBER2G SUGAR23G OTHER
FAT 17G41% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy cheesy casserole of chicken, rice, and peas that comes together quickly with leftover proteins. Nostalgic comfort food dinner.
mainamericancasserolechicken🥧 baking dish🔥 ovengluten free
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups cooked chicken (shredded or cubed)
- 3 cups cooked rice
- 21 ounces cream of chicken soup (2 10.5 ounce cans) ((may substitute cream of potato or mushroom))
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- ½ teaspoon ground onion powder
- ½ teaspoon ground garlic powder
- 2 cups frozen peas
- 2 cups shredded cheddar cheese (divided)
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 51%
CARBS 27G30% OF CAL
2G FIBER2G SUGAR23G OTHER
FAT 17G41% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1203mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 218mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.