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Introduction
Looking for a hearty and comforting meal that’s easy to prepare and satisfying for the whole family? Creamy Chicken and Rice Casserole is the perfect choice! With tender chicken, creamy sauce, and flavorful rice, this dish is ideal for any occasion. Whether you're making dinner after a busy day or preparing a family feast, this casserole is sure to become a go-to recipe. It combines classic ingredients with a rich, creamy texture that will leave everyone asking for seconds. Let’s dive into how to create this mouthwatering dish!
Ingredients:
2 cups cooked chicken (shredded or diced)
1 ½ cups long-grain white rice (uncooked)
1 can (10.5 oz) cream of chicken soup
1 ½ cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons butter
1 small onion, diced
1 cup frozen peas (optional)
1 tablespoon fresh parsley (optional, for garnish)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cook the rice: In a medium saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15-18 minutes, until the rice is tender and the water is absorbed. Set aside.
Prepare the casserole filling: In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic powder, onion powder, and dried thyme.
Combine the sauce ingredients: In a bowl, mix together the cream of chicken soup, chicken broth, and heavy cream. Season with salt and pepper to taste.
Assemble the casserole: In the prepared baking dish, layer the cooked rice, chicken, onion mixture, and frozen peas (if using). Pour the creamy sauce mixture evenly over the top. Stir gently to combine all the ingredients.
Top with cheese: Sprinkle shredded cheddar cheese evenly over the casserole.
Bake: Cover the dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Garnish and serve: Sprinkle chopped fresh parsley on top before serving, if desired. Enjoy your creamy chicken and rice casserole!
Tips for Serving and Storing:
Serving Tip: This casserole is perfect served with a side of garlic bread or a fresh salad for a complete meal.
Storing Tip: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply cover the casserole with foil and warm it in the oven at 350°F for about 15-20 minutes until heated through.
Freezing Tip: This casserole also freezes well. After baking, let it cool completely, cover it tightly with plastic wrap, and foil. Freeze for up to 3 months. To reheat, bake from frozen at 350°F for 50-60 minutes or until hot in the center.
Variants:
Vegetarian Option: Skip the chicken and add more vegetables like mushrooms, bell peppers, or zucchini for a vegetarian version. Use vegetable broth in place of chicken broth and add a plant-based cheese for extra creaminess.
Spicy Twist: Add some chopped green chilies or a dash of cayenne pepper to give the casserole a kick. You can also stir in a tablespoon of salsa for a Tex-Mex flair.
Herb-Infused: Try switching up the seasonings by adding fresh rosemary or basil instead of thyme. A squeeze of lemon juice before serving can add a refreshing touch.
Make it Low-Carb: Swap out the rice for cauliflower rice for a lighter, low-carb version that’s just as satisfying.
FAQs:
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