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Healthy Recipes

  • Chicken and Rice Crock Pot Casserole

Chicken and Rice Crock Pot Casserole


  • 1 pound boneless skinless chicken breasts, frozen
  • 1 (10-3/4 ounce) can condensed cream of chicken soup, reduced sodium
  • 2/3 cup fresh mushrooms
  • 3/4 cup water
  • 1-1/2 cups frozen peas, thawed
  • 1-1/2 cups uncooked instant brown rice


Spray 3-4 quart crock pot with non-stick spray. Place chicken on bottom of crock-pot. Mix water, mushrooms, and soup and pour over chicken. Cover; cook on low for about 6 hours. About 15 minutes before serving, stir in peas and rice. Cover; cook an additional 15-20 minutes or until rice is tender.

Yield: 6 servings

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Chicken and Rice Crock Pot Casserole 259 5 g. 1 g. 0 g. 434 mg. 29 g. 2.5 g. 20 g.