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Nutrition Facts
Serving Size 1 (315g) Recipe makes 4 servings The following items or measurements are not included below: 3 teaspoons lemon pepper
Calories 380
Calories from Fat 46		(12%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 702mg		29%
Potassium 485mg		13%
Total Carbohydrate 46.3g		15%
	Dietary Fiber 1.7g	6%
	Sugars 0.9g
Protein 34.4g		68%
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Chicken and Rice Casserole

Recipe #353972 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kristi Nicole
Feb 4, 2009

I made this tonight to try to use up ingredients I already had in order to avoid a trip to the grocery store. I thought it turned out pretty good!!! My toddler even ate it!

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
1 cup rice
1 1/4 cups hot chicken broth
1 1/2 tablespoons breadcrumbs
3 teaspoons lemon pepper
3 ounces canned mushrooms, drained
3/4 cup chicken gravy (from a jar, or homemade if you desire!)

Directions

1
1. Preheat oven to 375. Grease a 9x13 casserole dish.
2
2. Pour rice on the bottom of dish. Add 1 1/4 cups hot chicken broth. Scatter the bread crumbs and lemon pepper on top.
3
3. Spread mushrooms on top of this.
4
4. Place 4 chicken breasts on top of the rice and mushrooms.
5
5. Top each chicken breast with spoonfuls of gravy until they're covered. You could then add more bread crumbs to the top of the gravy if you'd like it crunchy.
6
6. Bake uncovered for 30 minutes.