Asian Chicken & Rice Casserole

Asian Chicken & Rice Casserole

A perfect side dish for a BBQ or potluck! This dish is fully loaded with veggies and protein, and what’s even better? It’s super easy to prepare! Consider this dish similar to chicken fried rice – with less calories and the same comforting taste. Expect rave reviews from your guests and have this recipe handy, they’ll be asking for it!


  • 1 ½  cups of long grain rice
  • 2 chicken breasts or an 8 oz steak – cooked and chopped
  • ¼ cup canola oil
  • ¼ cup light soy sauce
  • 1 package of onion soup mix
  • 1 can of consommé
  • 1 green pepper, chopped
  • ½ cup chopped celery
  • 1 carrot chopped
  • 1 can of water chestnuts (slice or chop them)
  • 1 can of baby corn, chopped


  1. Drain all of the liquid from water chestnuts, baby corn and consommé in container.  Make up the difference in water to 4 ½ cups.  Put all of the ingredients in a bowl (leave liquid for last).  Mix together and pour into a casserole dish and cover.
  2. Bake at 350 for approximately one hour.  If rice is just undercooked, let the casserole dish stand uncovered for an additional 15-20 mins. Enjoy!
Monica Winn

A mother of two, Monica has appeared as a fitness model in a number of industry publications, including Oxygen and Inside Fitness Magazine. She first decided to compete as a bikini model in 2008, winning her first competition and finishing top 3 in all subsequent competitions.

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