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Rachael Ray Chicken And Rice Casserole Recipes

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24 Of the Best Ideas for Rotisserie Chicken Casserole Rachael Ray Home, Family, Style and Art
24 Of the Best Ideas for Rotisserie Chicken Casserole Rachael Ray Home, Family, Style and Art from thequick-witted.com

Description

Rachael Ray's chicken and rice casserole is a delicious and hearty meal that is perfect for a cozy night in. It is a simple one-pot dish that is easy to make and can be customized to suit your taste buds. This casserole is packed with tender chicken, fluffy rice, and veggies, all baked together in a creamy sauce. It is a crowd-pleaser and is sure to become a family favorite.

Prep Time

The prep time for this dish is around 20 minutes, and it takes an additional 45 minutes to an hour to bake.

Cook Time

The cook time for this dish is around 45 minutes to an hour.

Ingredients

  • 2 cups of long-grain white rice
  • 4 cups of chicken broth
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • 1 cup of frozen peas
  • 1 cup of carrots, diced

Equipment

  • Large oven-safe casserole dish
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the chicken and cook until browned, about 5 minutes.
  4. Remove the chicken from the skillet and set it aside.
  5. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
  6. Add the rice, chicken broth, thyme, oregano, paprika, salt, and pepper, and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
  8. Simmer for 15-20 minutes or until the rice is cooked through and the liquid is absorbed.
  9. Add the heavy cream, Parmesan cheese, peas, carrots, and cooked chicken to the skillet, and stir to combine.
  10. Transfer the mixture to a large oven-safe casserole dish.
  11. Bake for 20-25 minutes or until the casserole is bubbly and golden brown.

Notes

This recipe is very versatile and can be customized to your liking. You can add other veggies like broccoli, corn, or green beans, or substitute the chicken for turkey or ham. You can also adjust the seasoning to suit your taste buds.

Nutrition Info

This recipe serves 6 people and contains approximately 540 calories per serving. It also contains 27 grams of fat, 42 grams of carbohydrates, and 32 grams of protein.

Recipes FAQ

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice. However, you will need to adjust the cooking time as brown rice takes longer to cook.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time and refrigerate it for up to 2 days. When you are ready to serve, just reheat it in the oven at 350°F for 20-25 minutes.

Recipe Tips

  • If you don't have an oven-safe casserole dish, you can use a large baking dish or a Dutch oven.
  • Make sure to use long-grain rice as it will yield the best results.
  • If you want to make this dish healthier, you can use low-fat milk instead of heavy cream, and reduce the amount of cheese.
  • You can also add some hot sauce or red pepper flakes to give the casserole a spicy kick.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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