Chicken Rice CasseroleGood weeknight dinner to enjoy!

Want a one-dish meal that the whole family will love? Try our delicious and filling Chicken Rice Casserole.
Layers of rice, chicken and vegetables in a soupy sauce with a crunchy topping – great for the whole family.
serves
6time needed
prep cookingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
NUTRITION INFORMATION | ||
---|---|---|
Qty per 170g serve |
Qty per 100g |
|
Energy | 1253kJ | 738kJ |
Protein | 8g | 4.7g |
Fat,total | 12.4g | 7.3g |
-saturated | 5.6g | 3.3g |
Carbohydrate | 34g | 20g |
-sugars | 2.42g | 1.43g |
Dietary Fibre | 1.77g | 1.04g |
Sodium | 279mg | 164mg |
Ingredients
- 2 cups Chicken, Cooked chopped
- 2 cups Chicken Stock
- 1 Cup Sour Cream
- 3 cups Jasmine Rice cooked
- 1 Can Cream Of Chicken Soup
- 2 cups Fresh Broccoli Florets
- 1/4 cup Butter melted
- 2 cups Cornflakes crushed
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Method
- Preheat the oven to 180 degrees.
- Grease a large baking tray lightly with canola oil.
- Spread the cooked rice evenly on the bottom of baking tray.
- Carefully pour the two cups of chicken stock over the cooked rice.
- Spread the broccoli and chopped chicken evenly over the rice layer.
- Mix together the sour cream and can of cream of chicken soup and pour evenly over the top of the chicken mix.
- Mix the melted butter and the crushed cornflakes together and spread evenly on top.
- Bake for 30 - 40 minutes or until golden.