- 3 cups chicken (cooked, chopped)
- 1 cup rice (uncooked)
- 1 red bell pepper (chopped)
- fresh parsley (handful of chopped)
- 1 cup Italian blend shredded cheese
- 15 ounces chicken broth
- 1 can cream of chicken soup
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 garlic clove (minced or crushed)
- black pepper (to taste)
PER SERVING *
|Calories200Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Terri Ramsey B. An hour ago
Does anyone know if adding yellow rice would work?
Ray Heininger 13 days ago
Took about 1/2 hour longer to cook than receipe said. Put onion in with it too. Was good. Not great.
Cynde Luther 22 days ago
Easy to make. Used garlic salt instead of garlic. Made it too salty,so I'll use fresh garlic next time as in the recipe. It was tasty!
Bobbi Sue 13 Jul
Pretty good. I used brown rice and cooked for 1 1/2 hour.
Sweet 1 May
Great meal but I use brown rice and cookef for 1 1/2 hour on 350
Racheal M. 16 Feb
It's a great dish one that my whole family loves you have to cook it a long time to get the rice cooked but other then that it's really good
Marcia W. 8 Feb 2017
Delicious! Bake time should be on the longer side so the rice is completely cooked. We enjoyed it, and we are having leftovers today.
Madison P. 28 Feb 2016
I loved this dish!! will definitely try again! it was very fast and convenient. the only downside it's only good leftover for about a day and then the rice starts to get a bit mushy tasting.
Debra H. 21 Feb 2016
I made this once before and the rice was over done. Next time I'll add more chicken and watch the cook time.