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12 servings
Meal Type:
Main Dishes
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Chicken, Rice & Vegetable Casserole

Chicken with rice and veggies baked in the oven.



  1. Boil the chicken in enough water to cover, about 20 minutes. When chicken is cooked remove from water and cube.
  2. Add enough water to make 5 1/2 cups stock. Add the seasoned rice (like Rice-a-Roni) flavor packets. Bring to boil.
  3. Chop vegetables. Fry in non-stick skillet with the margarine. Remove from pan.
  4. Fry rice in the same pan. When brown, mix the vegetables, chicken and rice together. Add to water.
  5. Put in a large oven proof casserole in the oven at 450 °F (220 °C). Cook for 30 minutes.
  6. Note: the water must boil and cook the rice.
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by: dayberndt
The chicken is much tender than prepared the traditional "breaded" way.
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Great for LCHF and Atkins.
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Nutrition summary:

There are 212 calories in 1 serving of Chicken, Rice & Vegetable Casserole.
Calorie break-down: 13% fat, 45% carbs, 42% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 27
Calories 212
% Daily Values*
Total Fat 3g 5%
  Saturated Fat 0.737g 4%
  Polyunsaturated Fat 0.821g  
  Monounsaturated Fat 0.978g  
Cholesterol 49mg 16%
Sodium 557mg 23%
Potassium 285mg  
Total Carbohydrate 23.48g 8%
  Dietary Fiber 0.8g 3%
  Sugars 1.4g  
Protein 21.6g  
Vitamin A 83% Vitamin C 532%
Calcium 39% Iron 122%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(212 calories)
11% of RDI
Calorie Breakdown:
Carbohydrate (45%)
Fat (13%)
Protein (42%)
* Based on a RDI of 2000 calories