Easy Crockpot Chicken and Rice Casserole
Make this gluten free and easy Crockpot Chicken and Rice Casserole that is filled with savory flavors that will become a quick family favorite.
Servings: 8 servings
- 2 pounds boneless skinless chicken breasts
- 16 oz ground sausage browned
- 7 oz sliced mushrooms 1 can
- 2 cloves garlic minced
- 2 cups shredded cheddar cheese
- 1 1/2 cups rice cooked
- 1 tablespoon ground pepper
Brown sausage in pan with 1/4 teaspoon pepper. Set aside.
Cut chicken into cubes. Add 1/4 teaspoon pepper.
Add chicken and cooked sausage to the slow cooker.
Pour mushrooms on top of chicken. Sprinkle garlic on top.
Cover; Cook for 3-4 hours on low or 2-3 hours on high.
Cook rice on stovetop or rice cooker, swap water for chicken broth.
After chicken is cooked add shredded cheese and rice to slow cooker. Stir to combine all ingredients. Add remaining 1/2 teaspoon pepper and salt to taste.
Cook for additional 15-20 minutes on high.
Serve and enjoy!
Calories: 551kcal | Carbohydrates: 30g | Protein: 43g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 775mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 2mg