Slow Cooker Creamy Chicken Rice Casserole Recipe

2019-02-05
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 7:00 h
  • Ready In : 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

    602
  • Fat

    22 g
  • Cholesterol

    168 mg
  • Sodium

    1659 mg
  • Carbohydrate

    38 g
  • Fiber

    1 g
  • Protein

    58 g

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Slow cooker creamy chicken rice casserole recipe. Boneless and skinless chicken breasts with vegetables, mushrooms, spices, and rice cooked in a slow cooker.

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, 3/4 cup (180 ml) uncooked long grain rice, 2 cups (500 ml) frozen mixed vegetables (carrots, green beans, corn, peas, thawed, 1/2 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 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

Ingredients

  • 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

Method

Step 1

Cook the white rice according to cooking instruction. Drain and set aside.

Step 2

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.

Step 3

Cover the slow cooker and cook on low-heat setting for 5-6 hours, adding sliced mushrooms during last 30 minutes.

Step 4

Turn off the slow cooker and open the lid. Stir in cooked rice, broccoli. and cubed cheese. Cover the pot again and allow to stay for a further 5 minutes or until is melted.

Step 5

Sprinkle with chopped fresh parsley. Serve hot.

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