Quick Chicken Casserole

Serves: 6
Total Calories: 251


3 chicken breasts, cut in halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Ac'cent (optional)
3/4 cup Original Bisquick®
1/4 cup peanut oil
1 cup instant rice
1 (10-ounce) can cream of chicken soup (low salt)
3/4 cup half and half (mocha flavor) or canned evaporated milk


Wipe the chicken breasts with paper toweling. Sprinkle with a portion of the salt, pepper, and Ac’cent. Place the Bisquick in a paper sack, then coat each piece of chicken with the mix by shaking up and down vigorously. Heat oil in skillet; brown each piece of chicken on both sides.

Cook rice according to directions on package. Stir cream of chicken soup and half-and-half into cooked rice. Put soup and rice mixture into a buttered casserole, then put the pieces of chicken on the top. Place in a 350° oven for 35 minutes. Serve piping hot.

Nutritional Facts:

Serves: 6
Total Calories: 251
Calories from Fat: 162

This Quick Chicken Casserole recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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