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Recipe: Chicken Casserole With Rice

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Best Baked Chicken and Rice Casserole
Best Baked Chicken and Rice Casserole from thestayathomechef.com

Description

This chicken casserole with rice is a hearty and comforting meal that’s perfect for any occasion. It’s loaded with tender chicken, fluffy rice, and flavorful vegetables, all baked in a rich and creamy sauce. This casserole is easy to make and can be customized to suit your tastes, making it a great option for busy weeknights or a cozy family dinner.

Prep Time

The prep time for this recipe is around 20 minutes. This includes chopping vegetables, cooking rice, and preparing the chicken.

Cook Time

The cook time for this recipe is approximately 45 minutes. This includes baking the casserole in the oven.

Ingredients

To make this chicken casserole with rice, you’ll need the following ingredients:
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese

Equipment

To make this casserole, you’ll need the following equipment:
  • Large skillet
  • 9x13 inch baking dish
  • Aluminum foil

Method

To make this chicken casserole with rice, follow these steps:
  1. Preheat your oven to 375°F.
  2. Cook the rice according to the package instructions and set aside.
  3. In a large skillet, cook the chicken over medium-high heat until it is no longer pink. Remove the chicken from the skillet and set aside.
  4. Add the onion, garlic, and bell peppers to the skillet and cook until they are tender, about 5 minutes.
  5. Add the cream of chicken soup, chicken broth, salt, pepper, paprika, and thyme to the skillet and stir to combine.
  6. Bring the mixture to a simmer and let it cook for 5 minutes.
  7. Add the cooked rice and chicken to the skillet and stir to combine.
  8. Pour the mixture into a 9x13 inch baking dish and sprinkle the shredded cheese on top.
  9. Cover the dish with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  11. Let the casserole cool for a few minutes before serving.

Notes

This chicken casserole with rice can be customized to suit your tastes. You can add different vegetables, such as carrots or celery, or swap out the chicken for ground beef or turkey. You can also add different spices or herbs to change up the flavor.

Nutrition Info

This chicken casserole with rice recipe makes 6 servings. Each serving contains approximately:
  • Calories: 386
  • Protein: 27g
  • Carbohydrates: 42g
  • Fat: 11g
  • Saturated Fat: 5g
  • Cholesterol: 76mg
  • Sodium: 1248mg
  • Potassium: 535mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 24%
  • Vitamin C: 63%
  • Calcium: 13%
  • Iron: 10%

Recipes FAQ

Can I make this casserole ahead of time?

Yes! You can prepare the casserole up to the point of baking, cover it with foil, and refrigerate it for up to 24 hours. When you’re ready to bake it, simply remove the foil and bake as directed.

Can I freeze this casserole?

Yes! You can freeze this casserole before or after baking it. To freeze before baking, prepare the casserole as directed, cover it with foil, and freeze for up to 3 months. When you’re ready to bake it, thaw it in the refrigerator overnight and bake as directed. To freeze after baking, let the casserole cool completely, wrap it tightly in foil or plastic wrap, and freeze for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake at 350°F for 30-40 minutes, until heated through.

Recipe Tips

  • If you don’t have chicken broth, you can use water instead.
  • If you prefer a creamier casserole, you can add more cream of chicken soup or some heavy cream.
  • If you don’t have cheddar cheese, you can use any other type of cheese that melts well, such as mozzarella or Monterey Jack.
  • If you’re short on time, you can use precooked chicken from the grocery store or rotisserie chicken instead of cooking your own.

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