Creamy Chicken Rice Casserole Directions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C).
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Prepare the Chicken:
- Shred the rotisserie chicken, removing any skin and bones.
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Combine the Ingredients:
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, and uncooked Minute Rice.
- In a separate bowl, whisk together the cream of chicken soup and 2% milk until smooth.
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Mix and Transfer to Baking Dish:
- Pour the soup mixture over the chicken, rice, and vegetable blend. Mix well to ensure everything is evenly coated.
- Lightly grease a 9×13-inch baking dish with cooking spray and pour the casserole mixture into the dish, spreading it out evenly.
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Bake the Casserole:
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the rice is tender and the top is lightly browned.
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Cool and Serve:
- Allow the casserole to cool for a few minutes before serving. This helps the flavors meld and makes it easier to portion.
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Portion and Garnish:
- Cut the casserole into 8 equal portions.
- Optionally, garnish with fresh herbs like parsley or thyme for added flavor.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation (2024):
- Rotisserie chicken (3 cups, shredded, skin removed): 0 points
- Frozen mixed vegetables (2 cups): 0 points
- Minute Rice (2 cups, uncooked): 12 points
- Cream of chicken soup (10 oz): 10 points
- 2% milk (2 ½ cups): 9 points
- Cooking spray: 0 points
Total Points: 31 points
Servings: 8 servings
Points Per Serving: 4 points
Nutrition Information (per serving):
- Calories: ~250
- Protein: 20g
- Carbohydrates: 30g
- Fat: 7g
- Fiber: 2g
I await your comments! Enjoy!
