This chicken and rice casserole recipe is the perfect blend of flavor and comfort. It’s a one-dish meal that brings together juicy chicken, aromatic spices, and creamy rice. Easy to prepare and bake, this dish is ideal for weeknight dinners or family gatherings. With its warm and hearty nature, it’s sure to be a hit at your table!
Ingredients
– 2 cups cooked rice
– 1 lb chicken breasts, diced
– 1 can cream of mushroom soup
– 1 cup chicken broth
– 1 cup frozen mixed vegetables
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 25g protein, 30g carbohydrates, 15g fat, and 600mg sodium. This is based on a serving size for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken and cook until no longer pink, about 5-7 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine the cooked rice, cream of mushroom soup, and chicken broth.
- Add the cooked chicken and frozen vegetables to the rice mixture.
- Mix everything until well combined.
- Transfer the mixture to a greased casserole dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until golden.
Alternative Ingredients
You can easily substitute brown rice for white rice for a healthier option. Additionally, feel free to use any cream soup, such as cream of chicken, if you prefer a different flavor profile.
Serving and Pairings
This casserole pairs wonderfully with a fresh green salad or steamed vegetables. For added flavor, serve with a slice of crusty bread or a side of garlic knots.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; thaw and reheat thoroughly before serving.
Cooking Mistakes
- Using uncooked rice instead of pre-cooked can lead to a hard texture.
- Not seasoning the chicken properly can result in bland flavors.
- Overbaking can dry out the chicken.
- Skipping the foil cover can cause the dish to dry out.
- Using too much broth can make the casserole soupy.
Helpful Tips
- For extra creaminess, add a splash of milk to the mixture.
- Use rotisserie chicken for quicker preparation.
- Add shredded cheese on top for a cheesy finish.
- Incorporate your favorite vegetables for added nutrition.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but you may need to adjust the liquid and cooking time since it takes longer to cook.
How can I make this dish gluten-free?
To make it gluten-free, use gluten-free cream soup and ensure all other ingredients are certified gluten-free.
Can I prepare this casserole ahead of time?
Absolutely! You can prepare it the night before and store it in the refrigerator until ready to bake.
What type of chicken should I use?
Boneless, skinless chicken breasts work best, but you can use thighs for more flavor.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Conclusion
This chicken and rice casserole recipe is a delightful and easy meal that brings warmth and comfort to any table. Perfect for busy weeknights, it combines simple ingredients into a delicious dish that your family will love. Enjoy this classic recipe that’s sure to become a favorite!
Chicken And Rice Casserole Recipe
Ingredients
- 2 cups cooked rice
- 1 lb chicken breasts diced
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken and cook until no longer pink, about 5-7 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine the cooked rice, cream of mushroom soup, and chicken broth.
- Add the cooked chicken and frozen vegetables to the rice mixture.
- Mix everything until well combined.
- Transfer the mixture to a greased casserole dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until golden.