Creamy Chicken Rice Casserole Directions:
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Preheat oven to 350°F (175°C).
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Shred the rotisserie chicken, removing skin and bones.
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In a large mixing bowl, combine chicken, mixed vegetables, and uncooked rice.
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In a separate bowl, whisk together cream of chicken soup and milk until smooth.
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Pour the soup mixture over chicken, rice, and vegetables. Mix well.
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Lightly grease a 9×13-inch baking dish with cooking spray.
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Spread the casserole mixture evenly into the dish.
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Bake uncovered for 45–50 minutes, until rice is tender and top is lightly browned.
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Let cool for 5 minutes before serving.
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Cut into 8 equal portions and garnish with parsley or thyme if desired.
WW Points Calculation
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Rotisserie chicken, 3 cups – 0.00
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Frozen mixed vegetables, 2 cups – 0.00
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Minute Rice, 2 cups – 12.00
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Cream of chicken soup, 10 oz – 8.00
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2% milk, 2 ½ cups – 7.00
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Cooking spray – 0.00
Points Information:
Total Points: 27.00
Servings: 8
Points per serving: 3.38
Nutrition Information
Calories: 215
Fat: 7g
Protein: 20g
Carbohydrates: 18g
Sugar: 3g
Sodium: 560mg
I'm waiting for your comments! Enjoy!
