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Mushroom Chicken & Rice Bake

(2 Votes)
Updated May 18, 2018
EDR Mushroom Chicken and Rice Bake
SERVES
8
COOK TIME
25 Min

Comforting casseroles are always welcome, especially on a chilly night. But even if it's not cold outside, our easy, lighter Mushroom Chicken & Rice Bake with good-for-you ingredients will still be a comfort, 'cause it'll be ready in under 30 minutes!

What You'll Need

  • 1 package (6-ounce) reduced-sodium long grain-wild rice mix
  • 2 large boneless, skinless chicken breast halves, cooked, cubed
  • 1 can (10-ounce) 98% fat-free cream of mushroom soup
  • 1 jar (4-ounce) diced pimentos with liquid
  • 1/4 cup water
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

What to Do

  1. Preheat oven to 350 degrees F. Coat a 8-inch square baking dish with cooking spray.
     
  2. Prepare rice according to package directions.
     
  3. In a large bowl, combine all ingredients. Pour into prepared baking dish.
     
  4. Cover and bake 25 minutes, or until mixture is bubbly and heated through.
     

Notes

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 135
  • Calories from Fat 16
  • Total Fat 1.8g 3 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 8.1g 16 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 18mg 6 %
  • Sodium 270mg 11 %
  • Total Carbohydrates 21g 7 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 0.5g 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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soup diluted or not?????

Hi there! No, the soup is not diluted in this recipe. Enjoy!

Seems like a nice recipe...but I will have to add some veggies. I like the idea of the peas...maybe leftover broccoli would work, too.

I added some frozen peas to the base recipe. Next time I will some crunchy Chinese noodles to add a different texture.

It was ok but not what I would call great. We left out the pimentos cuz I dont like them. It seems like it is missing something though. It filled the empty spot though.

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