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Chicken and Rice Bake

Chicken and Rice Bake

Warm, creamy and satisfying, this casserole is a creative way to use up leftover chicken from the night before. It’s also a delicious option for families on a budget.


  • 2 (14.5 ounce) cans Del Monte® Seasoned Green Beans, drained
  • 1 1/2 cups instant brown rice
  • 1/2 cup water
  • 1 1/2 cups cubed cooked chicken or ham
  • 1 (10.75 ounce) can condensed low-fat, low sodium cream of mushroom soup
  • 1 cup low-fat milk (1%)
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • Sliced almonds (optional)


  1. Heat oven to 400 degrees F.
  2. Coat a 2-quart rectangular baking dish lightly with nonstick cooking spray.
  3. Sprinkle rice evenly in dish.
  4. Pour 1/2 cup water over rice.
  5. Top with chicken and beans.
  6. Stir together soup, milk and cheese; pour slowly and evenly over bean mixture.
  7. Bake, covered, in preheated oven for 35 minutes or until rice is tender and casserole is heated through.
  8. Sprinkle with 2 tablespoons toasted sliced almonds, if desired.

Prep time: 5 min | Cook time: 35 min | Serves: 4

Recipe and photo credit (used with permission): Del Monte Foods

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