Recipe: Yummy Rice and Chicken Casserole

Rice and Chicken Casserole. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Is there anything more comforting than a chicken & rice casserole? It's the type of recipe we turn to time after time again during the fall and winter, just like roast chicken or our tortellini soup.

Rice and Chicken Casserole How to Make Chicken and Rice Casserole. First, note that we use chicken thighs, instead of the more popular (and more expensive) breasts. The thighs have more flavor and are a little fattier, so they won't dry out with long cooking. You can have Rice and Chicken Casserole using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Rice and Chicken Casserole

  1. It's 1 pound of carrots.
  2. It's 1 pound of frozen broccoli.
  3. Prepare 1/2 cup of butter.
  4. Prepare 1-1/2 cup of long grain rice.
  5. It's 1 of rib celery.
  6. You need 1 of large onion diced.
  7. You need 3 quarts of water.
  8. You need 3 cups of instant rice.
  9. Prepare 3 pounds of chicken thighs skin on and bone in.
  10. You need 1-1/2 tablespoons of kosher salt.
  11. Prepare 2 tablespoons of minced garlic.
  12. You need 1 teaspoon of ground black pepper.
  13. Prepare of Toppings------------------.
  14. Prepare 1/2 cup of breadcrumbs.
  15. It's 1/2 stick of butter.
  16. Prepare 1/2 teaspoon of granulated garlic powder.

The chicken pieces are browned in olive oil, removed, and then the onions. Who doesn't love a combo of chicken and rice, right?! We can do so much better and prepare chicken broccoli and rice casserole without canned soup, and in just ONE POT. I see beautiful chicken and rice casserole recipes online all the time but when I click over to look at them, most of them are made with instant rice and I HATE INSTANT RICE so I suck my teeth and move on.

Rice and Chicken Casserole instructions

  1. Preheat oven 425 degrees Fahrenheit.
  2. Peel and slice the carrots. Dice the celery, add to the chicken and water and boil, add in the salt and pepper. After 15 minutes add the minced garlic and broccoli..
  3. Remove the chicken and take the skins off. I save mine to fry crispy latter for other recipes. Take and remove the meat off the bones. Chop the big pieces of chicken and return to pot. Add the long grain rice and boil for 15 minutes..
  4. Add instant rice to the bottom of the oven safe dish for the casserole..
  5. Mix the butter breadcrumbs and granulated garlic powder..
  6. Pour the chicken and liquids with the vegetables over the instant rice. Sir just a bit, to get the air bubbles out and the instant rice to rehydrate. Spread the breadcrumbs mix over the top of casserole..
  7. Put into the oven for an hour..
  8. Let rest 15 minutes and serve I hope you enjoy!!.

An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. Chicken and Rice Casserole is a classic family favorite here in the United States. In this recipe I've stuck with a completely "from scratch" concept. A lot of times nowadays chicken and rice casserole comes from a box or is made from a bunch of canned ingredients. This yummy chicken and rice casserole needs to bake for a loooong time.

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