Chicken and Rice Casserole Recipe

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Chicken and Rice Casserole
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  1. Coat the bottom of a large, heavy bottom saucepan with the vegetable oil.
  2. Add the onion, garlic, red pepper and zucchini to the pan.
  3. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes.
  4. Add the chicken and turn the heat up to medium high.
  5. Stir until the chicken is cooked lightly on all sides.
  6. Add the tomatoes, rice, chicken broth and salt.
  7. Bring the broth to a boil and then adjust the heat to maintain a slow simmer.
  8. Let the casserole simmer until the rice is tender, about 45 minutes.
  9. Stir in the pepper and the parsley and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.01 Kcal (1595 kJ)
Calories from fat 147.46 Kcal
% Daily Value*
Total Fat 16.38g 25%
Cholesterol 34.59mg 12%
Sodium 777.53mg 32%
Potassium 555.17mg 12%
Total Carbs 41.25g 14%
Sugars 5.45g 22%
Dietary Fiber 3.39g 14%
Protein 17.76g 36%
Vitamin C 36.6mg 61%
Iron 1.5mg 8%
Calcium 36.3mg 4%
Amount Per 100 g
Calories 123.4 Kcal (517 kJ)
Calories from fat 47.76 Kcal
% Daily Value*
Total Fat 5.31g 25%
Cholesterol 11.2mg 12%
Sodium 251.81mg 32%
Potassium 179.8mg 12%
Total Carbs 13.36g 14%
Sugars 1.77g 22%
Dietary Fiber 1.1g 14%
Protein 5.75g 36%
Vitamin C 11.9mg 61%
Iron 0.5mg 8%
Calcium 11.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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