Best Yummy Chicken Rice Casserole Recipes
YUMMY CHICKEN & RICE CASSEROLE
This is an excellent comfort food dish to serve in the Autumn, as multi-colored leaves fall from the trees and carpet your lawn in saturated hues of orange, yellow, red and brown. Sit outside beside a warm fire with some of your closest family and friends. Inhale that crisp Autumn air, and keep your insides warm with this...
Provided by Andy Anderson !
Categories Casseroles
Time 55m
Number Of Ingredients 15
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Chef's Note: The soup base is one of the ingredients that makes this dish. As I've mentioned before, I seldom cook using processed or canned ingredients, and this casserole is no exception to the rule. Here's the recipe for the base of this casserole. It's easy to produce, and makes all the difference in the world. https://www.justapinch.com/recipes/soup/other-soup/master-recipe-cream-of-whatever-soup-base.html
- 4. Cook the rice using 50% less water than recommended, and cut the cooking time in half. I want the rice cooked, but not "fully" cooked.
- 5. Cook the chicken breasts, and then shred, and reserve.
- 6. Chef's Note: I like to season them with a bit of salt and pepper, and then sauté them in some butter and oil. You can purchase pre-shredded chicken from your local market... But where's the fun in that?
- 7. Mix the panko, and Parmesan together, and reserve.
- 8. Place a rack in the bottom position, and preheat the oven to 400f (205c).
- 9. Lightly butter an ovenproof baking dish (9x13), and reserve.
- 10. Add the butter to a sauté pan over medium heat.
- 11. When the foaming subsides, add the onion, celery, and garlic.
- 12. Sauté until the onions begin to soften, but not brown, about 3 - 5 minutes.
- 13. Reduce the heat to low, and add the shredded chicken, the soup base, and the rice.
- 14. Chef's Note: If you are using the optional peas, and broccoli, add them now.
- 15. Stir until the mixture is warmed through, but not boiling.
- 16. Chef's Tip: If the mixture is a bit thick, add a little chicken stock to thin it down.
- 17. Chef's Note: At this point taste and do any final seasoning (salt, pepper, etc.).
- 18. Add the mixture to the reserved baking dish.
- 19. Place the Provolone slices over the top of the mixture.
- 20. Top with the Parmesan/Panko mixture.
- 21. Bake in the preheated oven until the top begins to lightly brown, about 30 minutes.
- 22. PLATE/PRESENT
- 23. My favorite way to serve this is rustic style. Place the baking dish on a sideboard with a big spoon, and tell your guests to dig in. Add some good crusty bread, and a nice side salad, and you're in business. Enjoy.
- 24. Keep the faith, and keep cooking.
QUICK AND EASY CHICKEN AND RICE CASSEROLE
This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease a medium-size casserole dish.
- Mix the first 6 ingredients in a bowl.
- Add the uncooked rice to the soup mixture; mix until combined.
- Transfer the soup/rice mixture to the casserole then spread out in the dish.
- Place the chicken on top of the mixture.
- Sprinkle with the dry onion soup.
- Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
- Allow to stand for 10 mins before serving.
- Delicious!
Nutrition Facts : Calories 736, Fat 32.9, SaturatedFat 9.3, Cholesterol 166.8, Sodium 2240, Carbohydrate 49.9, Fiber 1.7, Sugar 2.7, Protein 54.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
