Slow Cooker Creamy Chicken Rice Casserole Recipe2021-02-05
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(3 / 5)
6 People rated this recipe
This information is per serving.
Saturated Fat4.4 g
Trans Fat1 g
Unsaturated Fat2.9 g
Slow cooker creamy chicken rice casserole recipe. Boneless and skinless chicken breasts with vegetables, mushrooms, spices, and rice cooked in a slow cooker. I used homemade chicken stock to make this casserole.
Do you want to get a quick and easy delicious homemade meal on the table in 30 minutes? Try to prepare this creamy casserole in an instant pot:
Instant Pot Creamy Chicken Rice Casserole Recipe
makes 4-6 servings
Ingredients: 14½ oz (435 ml) can Cream of Chicken Soup, 1¹⁄³ cups (330 ml) water, 1/2 teaspoon (3 ml) onion powder, 1¼ pounds (600 g) boneless and skinless chicken breast halves, ¾ cup (180 ml) uncooked long grain rice, 2 cups (0.47 l) frozen mixed vegetables (carrots, green beans, corn, peas), thawed, ½ cup (125 ml) shredded Cheddar cheese, salt and freshly ground black pepper
Instructions: In a medium mixing bowl, combine cream of chicken soup, water, and onion powder. Mix well and set aside.
Season chicken breasts on both sides with salt and black pepper, then layer seasoned breasts, rice, and thawed vegetables in a 6-quart (6 L) instant pot. Pour chicken soup mixture over.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer for 18 minutes.
Turn off the pressure cooker. Unlock the pot and carefully open the lid. Sprinkle chicken rice casserole with shredded Cheddar cheese. Serve immediately.
Calories-502, Fat-14.6 g, Cholesterol-125 mg, Sodium-741 mg, Carbohydrate-45.7 g Protein-41.2 g
Slow Cooker Creamy Chicken Rice Casserole Recipe
- 5 boneless and skinless chicken breasts, cubed
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 medium yellow onion, peeled and chopped
- 1 teaspoon minced garlic
- 2½ cups cooked white rice
- 2 cups (500 ml) chicken stock
- 10½ oz (315 ml) can cream of mushroom soup
- 8 oz (240 g) sliced mushrooms
- 2 cups cubed cheese
- 1 cup broccoli florets
- chopped fresh parsley
Cook the white rice according to cooking instructions. Drain and set aside.
Lightly grease a 6-quart (6 L) slow cooker with nonstick cooking spray. Place chicken breasts into the greased slow cooker. Sprinkle with garlic salt, black pepper, onion powder, and paprika. Top with diced onion and minced garlic. Pour in the chicken stock, cream of mushroom soup, and cream of chicken soup.
Cover the slow cooker and cook on a low-heat setting for 5-6 hours, adding sliced mushrooms during the last 30 minutes.
Turn off the slow cooker and open the lid. Stir in cooked rice, broccoli, and cubed cheese. Cover the pot again and allow staying for a further 5 minutes or until it is melted.
Sprinkle with chopped fresh parsley. Serve hot.