Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Bobby's Lighter Chicken and Rice Casserole Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
5 - 6 Servings
$ /Serving

Bobby's Lighter Chicken and Rice Casserole Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
5 - 6 Servings
$ /Serving

Ingredients

  • 1/2 lb green beans, trimmed and cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1 8-ounce package cremini mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 10 3/4-ounce can condensed fat-free cream of mushroom soup
  • 3/4 1% cup lowfat milk
  • 2 cups cooked cubed chicken
  • 1 8.8-ounce package cooked long grain and wild rice
  • 1/2 teaspoon salt
  • 1/2 cup French fried onions

Preparation

Preheat the oven to 350º F. Spray a 1 1/2-quart baking dish with nonstick spray.

 

Bring a large saucepan of lightly salted water to a boil. Add the beans; return to a boil and cook until just crisp-tender, 3 – 4 minutes. Drain.

 

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and bell pepper. Cook, stirring occasionally, until lightly browned, 6 – 8 minutes.

 

Whisk together the soup and milk in a small bowl. Add the soup mixture to the mushroom mixture, stirring until the mixture comes to a boil. Remove from the heat. Stir in the beans, cooked chicken, rice, and salt. Spoon into the baking dish. Sprinkle the fried onions over the casserole and bake, uncovered, until the casserole is bubbly and the top is golden, 20 – 25 minutes.

 

Original recipe courtesy Paula Deen: Chicken and Rice Casserole

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product