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Chicken and Rice Casserole
Source: dLife

Chicken casserole with yellow rice and fresh vegetables.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 224.9
Total Carbs 38.7 g
Dietary Fiber 1.6 g
Sugars 1.3 g
Total Fat 6.1 g
Saturated Fat 1.1 g
Unsaturated Fat 0.9 g
Potassium 142.0 mg
Protein 6.0 g
Sodium 22.6 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 3 1/2 Meat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees.
  2. In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat.
  3. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables.
  4. Cover, and cook the chicken 1 hour and 15 minutes in preheated oven, or to an internal temperature of 180 degrees.
  5. Remove from heat.
  6. Leaving the vegetables in the Dutch oven, remove the cooked chicken. Cool, remove skin, debone, and shred the meat.
  7. While the chicken is cooking, prepare the yellow rice according to package directions.
  8. Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees oven, and continue cooking 15 minutes before serving.

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