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Chicken And Vegetable Casserole

Lovers.Dine.in's picture
Ingredients
  Chicken joints 2
  Butter/Margarine 1 Ounce
  Onion 1 , sliced
  Green pepper 1 Small, seeded and shredded
  Condensed cream of tomato soup 10 1⁄2 Ounce (1 Tin)
  Water 10 1⁄2 Ounce (1 Soup Tin)
  Mixed herbs 1 Pinch
  Long grain rice 6 Ounce
  Mushrooms 4 Ounce, trimmed and sliced
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Trim the chicken joints and brown in hot butter on both sides.
2. Preheat the oven at 400°F.

MAKING
3. Take a fireproof casserole or baking dish and remove the joints in it.
4. Add onion and cook for 5 minutes or until soft.
5. Add green pepper, tomato soup and water, seasoning and herbs. Bring it to boil and simmer for 5 minutes.
6. Pour in the rice on chicken in casserole and add the sauce on the top. Add the mushrooms and cover the lid.
7. Place in oven to cook for 1 hour. Keep stirring to prevent rice sticking.

SERVING
8. When rice and chicken are tender, remove in a serving dish.
9. Serve hot with a tossed salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
70 Minutes
Ready In: 
100 Minutes
Servings: 
2

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 698 Calories from Fat 209

% Daily Value*

Total Fat 24 g36.3%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 30.5 mg10.2%

Sodium 1145.1 mg47.7%

Total Carbohydrates 105 g35%

Dietary Fiber 4.2 g17%

Sugars 22.3 g

Protein 16 g32.7%

Vitamin A 10% Vitamin C 60.7%

Calcium 3.2% Iron 6.9%

*Based on a 2000 Calorie diet

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Chicken And Vegetable Casserole Recipe