Easy Microwave Chicken Casserole - Springfield Family Center Meal Guide

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa adds protein, while bulgur is often less expensive.

Open the can of chicken chunks using a can opener and drain the water from the can.

Open the can of diced green chilies and drain the water from this can.

Open a can of cream of mushroom soup.

In a large bowl, combine the chicken, chilies, and soup with 2 cups of shredded cheese, 2 tablespoons of minced onion, salt and pepper to taste, and 1 and 1/4 cups of water.

Stir the mixture until it reaches the consistency of soupy pancake batter.

Pour the mixture into a 9 by 13 inch microwave safe casserole dish.

Add 2 cups of instant rice to the mixture and combine it thoroughly.

Cover the casserole dish with plastic wrap or a fitted lid.

Place the dish in the microwave and cook for 10 to 15 minutes, checking after 10 minutes for doneness.

If the rice is still hard, continue to cook in 2 minute increments until softened.

Once cooked through, remove the dish from the microwave and let it cool.

Serve the casserole in a bowl or plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens