Chicken, Vegetable And Brown Rice Casserole Recipe

Name: Chicken, Vegetable And Brown Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken pieces; 1 cup brown rice or 1 cup wild rice, uncooked; 2 (10 1/2 ounce) cans of regular cream of mushroom soup or (10 1/2 ounce) cans 98% fat-free cream of mushroom soup; 3/4 cup water; 4 tablespoons dill weed; 3 teaspoons paprika; 1 1/2 cups diced celery; 1 medium onion, diced; 2 cups chopped carrots; 1 cup whole grain cracker, crushed; 4 tablespoons butter or 4 tablespoons margarine; salt and pepper

Servings: persons

3 lbs chicken pieces
1 cup brown rice or 1 cup wild rice, uncooked
2 (10 1/2 ounce) cans of regular cream of mushroom soup or (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
3/4 cup water
4 tablespoons dill weed
3 teaspoons paprika
1 1/2 cups diced celery
1 medium onion, diced
2 cups chopped carrots
1 cup whole grain cracker, crushed
4 tablespoons butter or 4 tablespoons margarine
salt and pepper

1
["Preheat oven to 375 degrees.", "In a 9x13"" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.", "make sure rice is covered by liquid.", "Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1"" between pieces.", "Cover casserole dish tightly with aluminum foil and bake for 1 hour.", "After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.", "If juices are pink or unclear put casserole back in oven and bake until juices run clear.", "Meanwhile in a medium saucepan melt butter or margarine over low heat.", "Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.", "Stir well until butter is absorbed and mixture is moist.", "Remove casserole from oven and discard aluminum foil.", "Spoon cracker mixture over chicken pieces only and spread.", "Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.", "Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice."]

921

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs chicken pieces, 1 cup brown rice or 1 cup wild rice, uncooked, 2 (10 1/2 ounce) cans of regular cream of mushroom soup or (10 1/2 ounce) cans 98% fat-free cream of mushroom soup, 3/4 cup water, and more.

Yes, Chicken, Vegetable And Brown Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Vegetable And Brown Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions