Dinner

Chicken, Veggies, and Rice Casserole is for Dinner.

Chicken, Veggies, and Rice Casserole takes 30 minutes to prepare.

Chicken, Veggies, and Rice Casserole takes 240 minutes to cook.

Chicken, Veggies, and Rice Casserole makes 8 servings.

The ingredients for Chicken, Veggies, and Rice Casserole are:

White Rice, 3 cups cooked
4-5 Chicken Breasts, skinless/boneless
3 Tbsp Garlic Powder
1 Tbsp Celery Salt (can use 2 stalks of celery chopped)
3 Cups California Blend Vegetables (I used leftovers from the night before)
1 (10.75 oz.) Can of Cream of Mushroom Soup
1 (10.75 oz.) Can of Cream of Chicken Soup
*If you are watching salt intake, you can use low-sodium soups, and use the celery stalks rather than the Celery Salt!

Here is how you make Chicken, Veggies, and Rice Casserole:

I used my slow cooker! 1)Cut chicken breast into bite size pieces and throw them in the pre-heating crockpot on high. Stirring every 30 minutes or so, until cooked thoroughly! 2)Sprinkle with Garlic Powder and celery salt, stir well. Put lid on crockpot and let cook while you are making the rice and vegetables. 3)Cook rice according to directions. Set aside.4)Bring Frozen California Blend Veggies to a boil on Stove top, set aside.5)When chicken has finished cooking (about two to three hours) add Rice and Veggies, stir, and let cook another 30-1 hour to heat through. You can also add a cheese of your choice if you would like, but it isn't calculated in this recipe. Serving Size: About 8- 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user KARLAR404.

The nutritional information for Chicken, Veggies, and Rice Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 329.5

• Total Fat: 6.6 g
• Cholesterol: 88.3 mg
• Sodium: 603.6 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 1.4 g
• Protein: 38.1 g