CHICKEN AND RICE CASSEROLE RECIPE RECIPES

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CHICKEN RICE CASSEROLE RECIPE - FOOD.COM



Chicken Rice Casserole Recipe - Food.com image

A great use for leftover chicken or turkey. Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups cooked rice
3/4 cup frozen peas, thawed
1 tablespoon dry breadcrumbs
1 tablespoon grated parmesan cheese

Steps:

  • Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
  • Gradually stir in broth and milk, stirring until thick and smooth.
  • Stir in chicken and add salt and pepper; set aside.
  • Grease a 1 1/2 quart shallow baking dish.
  • Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
  • Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
  • Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Nutrition Facts : Calories 442.3, FatContent 19.6, SaturatedFatContent 10.4, CholesterolContent 92.7, SodiumContent 574.7, CarbohydrateContent 39.1, FiberContent 1.8, SugarContent 1.6, ProteinContent 25.7

EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MA…



Easy Chicken and Rice Casserole Recipe - How to Ma… image

This chicken and rice casserole dinner is the easiest decision you'll make all week.

Provided by Lena Abraham

Categories     nut-free    weeknight meals    winter    baking    dinner    main dish    poultry

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for baking dish
2 c. white rice, rinsed well and drained
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 large bone-in, skin-on chicken thighs (about 2 lb.)
2 tbsp. melted butter
2 tsp. fresh thyme
1 clove garlic, finely minced 
1 tbsp. Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.  Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.  Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving. 

Nutrition Facts : Calories 1025 calories

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CHICKEN AND RICE CASSEROLE RECIPE: HOW TO MAKE IT
Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
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Reviews 3.8
Total Time 01 hours 15 minutes
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Calories 439 calories per serving
  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.
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3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.
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While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
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CHICKEN AND RICE CASSEROLE RECIPE: HOW TO MAKE IT
Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
From tasteofhome.com
Reviews 3.8
Total Time 01 hours 15 minutes
Category Dinner
Calories 439 calories per serving
  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.
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3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.
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Calories 514 per serving
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While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Calories 382 calories per serving
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