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Chicken Rice Casserole
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1 cup fat free milk
10-oz. can cream of fat free mushroom soup with garlic
1 cup water
3 cups cooked cubed chicken
6-oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onion mixture, thawed
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Preheat oven to 350 degrees F.
Mix milk, soup and water in large bowl and stir with wire whisk to combine.
Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly.
Bake at 350 degrees F. for 30 minutes, then remove from oven and stir well.
Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time.
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Preparation Time: |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Cindy
California
United States |
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| This recipe has been viewed 7279 times. |
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