EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAKE BAKED ...
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
HOW TO MAKE CREAMY CHICKEN AND RICE CASSEROLE | KITCHN
Get ready to grab your largest serving spoon to scoop up generous portions of seasoned chicken and creamy rice and vegetables.
Provided by Patty Catalano
Categories Main dish Dinner Poultry dish
Total Time 0S
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat an 11x7-inch or 1 1/2-quart baking dish with cooking spray; set aside.
- Sauté the onion in butter. Melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 1 cup diced yellow onion and 1 1/2 teaspoons of the kosher salt and sauté until onion is soft but not browned, 3 to 5 minutes.
- Stir in the flour. Sprinkle in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to coat the flour in the butter and to cook off the raw flour flavor.
- Add the chicken broth and milk and cook until thickened. Pour in 1 3/4 cups low-sodium chicken broth and whisk to incorporate, breaking up any lumps of flour and onion and scraping browned bits from the bottom of the pan. Pour in 1/2 cup whole or 2% milk and 1/4 teaspoon of the black pepper and whisk to completely incorporate. Bring to a boil, stirring constantly, until sauce thickens, about 3 minutes.
- Add sauce to rice and vegetables in baking dish. Place 3/4 cup uncooked long-grain white rice and 3 cups frozen mixed vegetables in the prepared baking dish. Pour in the sauce and stir to combine.
- Season the chicken and lay on the rice mixture. Season 1 1/2 pounds boneless, skinless chicken thighs all over with the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. Nestle the chicken on top of the rice mixture. Cover the baking dish tightly with aluminum foil.
- Bake for 1 hour. Bake until the rice is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 160°F, about 1 hour.
- Top with shredded cheese. Turn the oven off. Uncover and sprinkle with 1/2 cup shredded cheddar cheese. Return to the still-warm oven uncovered and let sit until the cheese melts, 2 to 4 minutes.
Nutrition Facts : SaturatedFatContent 9.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.5 g, SugarContent 4.0 g, ServingSize Serves 6, ProteinContent 32.2 g, FatContent 21.6 g, Calories 451 cal, SodiumContent 792.0 mg, FiberContent 2.0 g, CholesterolContent 0 mg
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EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAKE BAKED ...
This chicken and rice casserole dinner is the easiest decision you'll make all week.
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Reviews 3.8
Total Time 1 hours 50 minutes
Category nut-free, weeknight meals, winter, baking, dinner, main dish, poultry
Cuisine American
Calories 1025 calories per serving
From delish.com
Reviews 3.8
Total Time 1 hours 50 minutes
Category nut-free, weeknight meals, winter, baking, dinner, main dish, poultry
Cuisine American
Calories 1025 calories per serving
- 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.
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