Classic Chicken and Rice Casserole
Ingredients:
– 1 pound chicken breasts, cubed
– 1 cup uncooked rice
– 1 can cream of mushroom soup
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1 onion, diced
– 1 cup frozen peas
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Steps:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, and chicken broth.
3. Add the uncooked rice, diced onion, and frozen peas to the mixture and stir well.
4. Add the cubed chicken breasts and stir to combine.
5. Season with salt and pepper to taste.
6. Pour the mixture into a greased casserole dish.
7. Cover the dish with foil and bake for 1 hour.
8. Remove the foil and sprinkle shredded cheddar cheese on top.
9. Return the casserole to the oven and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
10. Allow the casserole to cool for a few minutes before serving.
Mexican Chicken and Rice Casserole
Ingredients:
– 1 pound chicken thighs, boneless and skinless
– 1 cup uncooked rice
– 1 can diced tomatoes with green chilies
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 onion, diced
– 1 teaspoon chili powder
– 1 teaspoon paprika
– 1 cup chicken broth
– Salt and pepper to taste
– Shredded cheddar cheese for topping
Steps:
1. Preheat the oven to 375°F.
2. Cook the chicken in a skillet over medium heat until cooked through, then remove from the pan and shred.
3. In the same skillet, add the rice, diced tomatoes with green chilies, black beans, red bell pepper, onion, chili powder, paprika, chicken broth, salt, and pepper.
4. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the rice is cooked.
5. Add the shredded chicken to the skillet and stir to combine.
6. Pour the mixture into a greased casserole dish.
7. Top with shredded cheddar cheese.
8. Bake for 15-20 minutes or until cheese is melted and bubbly.
9. Allow the casserole to cool for a few minutes before serving.
Lemon Garlic Chicken and Rice Casserole
Ingredients:
– 1 pound chicken breasts, cubed
– 1 cup uncooked rice
– 3 cups chicken broth
– 4 garlic cloves, minced
– 1 lemon, juiced and zested
– 1 onion, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Chopped fresh parsley for topping
Steps:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the chicken broth, minced garlic, lemon juice, lemon zest, onion, olive oil, salt, and pepper.
3. Add the uncooked rice and cubed chicken breasts to the mixture and stir well.
4. Pour the mixture into a greased casserole dish.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and stir the rice and chicken.
7. Bake for an additional 10-15 minutes or until the rice is cooked and the chicken is browned.
8. Top with chopped fresh parsley before serving.
Conclusion:
Chicken casserole recipes with rice are a popular and convenient way to feed a crowd. From classic comfort food to bold and flavorful dishes, there’s a chicken casserole recipe with rice to suit every taste. Experiment with different ingredients and seasonings to create your own unique twist on this classic dish. With a little creativity and culinary expertise, you can impress even the most discerning foodies with your delicious chicken casserole recipes with rice.
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