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    You are in: Home / Southern / Chicken and Rice Casserole Recipe
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    Chicken and Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Lissa Sprenne's Note:

    I had a bunch of leftover stuff I needed to use, so I threw this together, working off a rice casserole recipe I found. Note 1: For the frozen veggies, the 1 cup of each that's called for in the ingredient list is a rough guesstimate. I just tossed in veggies until it looked like there were enough. Note 2: I use a stoneware 13x9 pan, so I don't have to grease the casserole dish. You may want to if you're using glass or metal.

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    Ingredients:

    Serves: 5-8

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cook rice according to package directions.
    3. 3
      Chop onion into small bits.
    4. 4
      Slice chicken into strips.
    5. 5
      Sauté onions in skillet with some butter until they're translucent.
    6. 6
      Add chicken to onions and cook until chicken is done.
    7. 7
      After turning off the burner, put the veggies in the skillet to warm up while rice finishes cooking.
    8. 8
      Dump the rice, veggies, and chicken in a 13x9 pan.
    9. 9
      Add the sour cream, bleu cheese, cheddar, and cream of celery soup.
    10. 10
      Mix thoroughly.
    11. 11
      Put pan in oven for 30 minutes.
    12. 12
      Let stand for 5 or so minutes to set
    13. 13
      Let everyone salt and pepper their own portions to taste.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Rice Casserole

    Serving Size: 1 (229 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 682.7
     
    Calories from Fat 365
    53%
    Total Fat 40.6 g
    62%
    Saturated Fat 17.1 g
    85%
    Cholesterol 103.8 mg
    34%
    Sodium 1005.5 mg
    41%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 4.7 g
    18%
    Sugars 6.4 g
    25%
    Protein 31.7 g
    63%

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