Canned Chicken and Rice Casserole
Chicken and Rice is a quick and easy meal that comes together in under 20 minutes. I'm sharing all the keys to success that will make this one a family-favorite.
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Servings: 8 servings
Calories: 527kcal
Ingredients
- 2 cups water
- 2 cups instant white rice
- 12.5 oz can Tyson Premium Chunk White Chicken Breast, drained
- 4 slices Kraft Singles American Cheese Slices, about 3 oz total
- ¾ cup cheddar cheese, shredded
- 1 Tbsp butter
- ½ cup sour cream
- salt and black pepper, to taste
Directions
- In medium-sized saucepan, bring water to a boil. Add instant rice. Cover and remove from heat. Let sit for 5 minutes while water absorbs.
- Add butter and both kinds of cheese. Let sit covered for 2-3 minutes until cheese starts to melt.
- Add chicken then stir well. Add sour cream, salt and pepper. Stir until just combined.
Nutrition Facts
Serving: 1 serving | Calories: 527 kcal | Carbohydrates: 20 g | Protein: 54 g | Fat: 24 g | Saturated Fat: 8 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 9 g | Cholesterol: 117 mg | Sodium: 1037 mg | Potassium: 331 mg | Fiber: 0.4 g | Sugar: 1 g | Vitamin A: 604 IU | Vitamin C: 0.1 mg | Calcium: 124 mg | Iron: 4 mg
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