Ingredients
Scale
- 6 skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 cups milk
- 2 cups uncooked white rice
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 teaspoon seasoned salt
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine milk, rice, soup, and seasoned salt. Mix well.
- Pour mixture into a lightly greased 9×13-inch baking dish.
- Add chicken pieces evenly.
- Cover dish tightly with aluminum foil.
- Bake for 90 minutes, stirring every 30 minutes, or until rice is done.
- Uncover and bake for another 15 minutes to brown the rice.
Notes
- For extra flavor, add spinach before baking.
- Pre-cooked chicken reduces cooking time.
- Chicken should reach an internal temperature of 165°F (74°C).
- The dish can be prepared ahead and refrigerated before baking.
- Prep Time: 10 minutes
- Cook Time: 105 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg