- 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.
melody 9 days ago
Yummy! Both my picky kids liked it too!
Thandeka Mbebe 25 days ago
Loved it, will be making again soon. The whole family enjoyed it. I used sour cream and instead of cream cheese, yummy.
Christine Lindauer 16 Oct
The recipe on the actual webpage calls for 2 cans of chicken stock, versus only one can on the yummly ingredient summary. I used the 2 cans and it was way too much liquid. Probably would have been ok if only one can was used.
love, Love, LOVE this recipe. Make it often
Candice Ealey 3 Oct
Great!! Hubby, kids and mother in law approved.
Joyce W. 16 Sep
Worked great, family really liked it. I'll definitely make it again.
Rachel Birk 16 Sep
Good. A little bland, but could be great with some additions and experimentation.
Amanda Ottley 5 Sep
My family loved this casserole, I precooked the rice while cooking the chicken to speed up the bake time. Delicious!
Emma D. 28 Aug
Very nice - family loved it, would make again but with either 1/2 or 1/4 cup more rice or a little less stock, turned out a little more liquidy than expected
CookBoss 28 Aug
Turned out great! Some of the rice didn’t cook all the way though
Hannelore Hauke 16 Aug
Super easy to put together. Tasted good.
Ray Heininger 3 Aug
Took about 1/2 hour longer to cook than receipe said. Put onion in with it too. Was good. Not great.
Cynde Luther 25 Jul
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 Wright-Hinson 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.