OVEN BAKED CHICKEN AND RICE CASSEROLE RECIPES

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EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAK…



Easy Chicken and Rice Casserole Recipe - How to Mak… 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

CHICKEN AND WILD RICE CASSEROLE RECIPE | TRISHA YEAR…



Chicken and Wild Rice Casserole Recipe | Trisha Year… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid) 
1 small onion, chopped 
1/2 cup all-purpose flour 
3 cups chicken broth 
3 cups half-and-half 
4 cooked boneless, skinless chicken breast halves, diced 
1 cup toasted slivered almonds, coarsely chopped 
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 

Steps:

  • Cook the long-grain and wild rice mixes according to the package directions. Set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
  • In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
  • Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

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