A Creamy Chicken Casserole is always a great idea! This Creamy Chicken Casserole Recipe is filled with creamy chicken, rice, and peas. It’s a comfort food that the entire family will love!
Ingredients:
- 3 raw, boneless, skinless chicken breasts, diced
- 1 cup uncooked long grain white rice (not instant)
- 2 (10 1/2 oz.) cans Healthy Request cream of mushroom or chicken soup (undiluted). (I use cream of mushroom.)
- 1 package dry onion soup mix
- 2 cups water
- 1/2 cup nonfat plain yogurt
- 1 tsp salt
- 1 tsp pepper
- 2 cups frozen peas or you can definitely switch it up and use the veggie of your choice: asparagus, broccoli, mushrooms or corn.
Directions:
- Preheat oven to 350 degrees.
- Spray a 9×13 baking dish with non stick cooking spray. Place chicken in baking dish.
- Combine remaining ingredients (except for peas) in a bowl and mix until combined.
- Spread mixture over chicken. Cover with aluminum foil.
- Bake for 1 hour. Remove foil. Stir in peas and bake for another 15 minutes.
- Remove from oven. Allow to cool for 15-20 minutes to allow rice to soak up additional liquids.
Servings: Makes 6 (1 cup) servings / 5 Freestyle smart points per serving
Yield: 6
Creamy Chicken and Rice Casserole
This Creamy Chicken Casserole is sure to be a family favorite.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Ingredients
- 3 raw, boneless, skinless chicken breasts, diced
- 1 cup uncooked long grain white rice (not instant)
- 2 (10 1/2 oz.) cans Healthy Request cream of mushroom or chicken soup (undiluted). (I use cream of mushroom.)
- 1 package dry onion soup mix
- 2 1/2 cups water
- 1/2 cup nonfat plain yogurt
- 1 tsp salt
- 1 tsp pepper
- 2 cups frozen peas or you can definitely switch it up and use the veggie of your choice: asparagus, broccoli, mushrooms or corn.
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with non stick cooking spray. Place chicken in baking dish.
- Combine remaining ingredients (except for peas) in a bowl and mix until combined.
- Spread mixture over chicken. Cover with aluminum foil.
- Bake for 1 hour. Remove foil. Stir in peas and bake for another 15 minutes.
Servings: Makes 6 (1 cup) servings / 5 Freestyle smart points per serving
Wonderful, comfort food for winter. Thank you!
Is 2.5 cups of water correct? I made this and it was suuuuuuper watery 🙁
I used 2 1/2 cups but if you feel it was too runny then I would reduce it to 2 cups. The yogurt contains quite of bit of water and every brand can vary so that may have caused it to be more watery. Allowing it to cool for 15-20 minutes will also help the rice absorb some of the water as well. Otherwise it would be too dry.
Is this chicken already cooked or is it raw?
It’s raw. Thanks
You say 3 chicken breasts but is there a weight? I have some big chicken breasts.
I used 4 oz. chicken breasts
Thank you for the info. One more question…after adding peas do you recover with foil for the remaining time?
Such a fabulous recipe. Easy to down size (I’m single). Fabulous flavor I used a chicken and a mushroom soup. Then add extra jar of mushrooms and a bag of broccoli with the peas to bulk up the servings. Thanks for this recipe
Hi, did you use nonfat greek yogurt or plain nonfat or would it make a difference also if I used 98% fat free cream of mushroom would it change the smart points, would using brown rice change cooking time and points?
thanks sounds delicious
I used nonfat Greek yogurt, but either one of them would work. IF you substituted it for the 98% fat free mushroom it increases the overall points by 5. Brown Rice higher in points depending on the brand used. You would want to check the points on the packaging. The cooking time would be the same as the white rice. Thank you