THE BEST CHICKEN RICE CASSEROLE
This recipe is based on the Cook's Illustrated recipe from their Cover and Bake cookbook. As with all their recipes it is the best. But mine is better :) Like all casseroles this one freezes well once prepared to just before you put it in the oven.
Provided by Alyss05
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
- Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
- Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
- Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
- Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
- You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
CHICKEN AND RICE CASSEROLE
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
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 439 calories, Fat 26g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
VERY GOOD CHICKEN AND RICE CASSEROLE
I created this recipe using some ideas from other of chicken and rice casseroles that I found. This turned out so delicious that my family raved about it and and insisted that I add it to my tried and true recipe collection.
Provided by Marla in California
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute celery and onions in butter.
- Mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings.
- Spread 1 pkg.
- of the cooked rice on the bottom of a buttered 9x13 pan.
- Cover with 2 cups of the chicken.
- Spread 1/2 of the soup mixture over chicken.
- Repeat layers.
- Top with cheese and corn flake crumbs.
- Bake at 350 degrees F.
- for 30-40 minutes.
EASY CREAMY CHICKEN AND RICE CASSEROLE
Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!
Provided by Tiffany J Brooks
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
- Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
- Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
- Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g
GRANDMA'S CHICKEN AND RICE CASSEROLE
This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.
Provided by Josh Butler
Categories Chicken and Rice Casserole
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
- Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
- Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g
QUICK CHICKEN RICE CASSEROLE
This heartwarming main course with lots of chicken, cheese and rice makes a quick and comforting weeknight meal. "It's a great recipe for people with full-time jobs," notes Donna Burnett from Baileyton, Alabama. "Their families are sure to request it often."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook rice mix according to package directions. In a large bowl, combine the chicken, soup, mayonnaise, Worcestershire sauce and pepper. Stir in rice. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 643 calories, Fat 40g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1516mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN AND RICE CASSEROLE
My mother used to make this as I grew up. It is really good so don't knock it till you try it. It is really easy to throw together and tastes great, I know it goes against most types of cooking, but I grew up on it and I still eat it to this day. I will serve this to guests any day. For this I use only Cambells soup and Liptons onion soup mix, I do not use the store brands, it does make a difference.
Provided by Chipfo
Categories Chicken Thigh & Leg
Time 1h5m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Lightly grease a 9 x 9 baking pan.
- In a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.
- Pour into baking pan.
- Sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.
- I like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, I just lightly sprinkle seasoned salt.
- Place chicken into pan with soup mixture, skin side up.
- This will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.
- This recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.
- This is also very good with thick cut pork chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.
- I like the recipe as-is, I suggest trying as-is first before experimenting, but, if I am using small thighs, I will sometimes place a couple of 4 inch pieces of smoked sausage in with it, YUM!
Nutrition Facts : Calories 456.2, Fat 22.1, SaturatedFat 7, Cholesterol 90.3, Sodium 1218.5, Carbohydrate 39.6, Fiber 1.1, Sugar 1.5, Protein 23.1
BUSY MOM CHICKEN & RICE CASSEROLE
I think this one came from the first cookbook my mom ever bought me, I've made it ever since I was about ten years old. Easy, cheap, and good tasting. You can substitute onion soup for the celery soup, and use onion salt instead of soup mix if you want and it'll taste just fine (discovered that when I was out of them).
Provided by Felix4067
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Grease a 9x13-inch baking dish.
- Sprinkle rice over bottom of dish, spreading evenly.
- Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
- Pour soup mixture over rice, and stir until rice is completely coated.
- Lay pieces of chicken over rice, skin sides up.
- Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.
Nutrition Facts : Calories 378, Fat 17.9, SaturatedFat 5.1, Cholesterol 65.9, Sodium 779.4, Carbohydrate 34, Fiber 0.9, Sugar 1.4, Protein 18.9
CHICKEN AND RICE CASSEROLE
Make and share this Chicken and Rice Casserole recipe from Food.com.
Provided by alayna_riley
Categories One Dish Meal
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Mix rice,soup,water,and salt in a 9"x13" baking dish.
- Place chicken breasts on top.
- Cover with foil and seal tightly around edges.
- Bake for 1 hour or until done.
Nutrition Facts : Calories 1547.7, Fat 30, SaturatedFat 8.2, Cholesterol 305.5, Sodium 6412.4, Carbohydrate 176.3, Fiber 2.4, Sugar 2.4, Protein 131.6
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