Chicken and Rice Casserole
why make this recipe
Chicken and Rice Casserole is a comforting dish that brings warmth to any meal. It combines tender chicken, creamy mushroom soup, and fluffy rice, making it a filling and satisfying choice for families and gatherings. This one-dish recipe is not only delicious but also easy to prepare, saving you time in the kitchen. It’s perfect for busy evenings or when you want to impress guests without too much hassle.
how to make Chicken and Rice Casserole
Ingredients:
- 3 (6 to 8 ounce) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 Tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups long-grain white rice, rinsed until water runs mostly clear
- 2 (10.5 ounce) cans condensed mushroom soup
- 2 cups low-sodium chicken broth
- 3 ounces Parmesan, finely grated (about 1 and 1/2 cups)
- Finely chopped fresh parsley, for serving
Directions:
- Arrange a rack in the center of the oven and preheat it to 375 degrees.
- Pat the chicken dry with paper towels and season it with salt and pepper.
- In a large skillet over medium heat, heat the olive oil until shimmering. Cook the chicken, turning occasionally, until it is deeply golden brown, about 5 minutes per side. Transfer the chicken to a plate and let cool slightly. Shred the chicken using two forks.
- In the same skillet over medium-low heat, add the chopped onion and season with salt. Cook, stirring occasionally, until the onion is softened and just turning brown, about 10 minutes.
- Add minced garlic to the skillet and cook, stirring, until fragrant, about 1 minute more.
- Increase the heat to medium and add the rinsed rice. Cook, stirring occasionally, until the rice is translucent, about 1 minute.
- Transfer the rice mixture to a 13 by 9 inch baking dish. Add the mushroom soup and chicken broth. Season with salt and pepper to taste, and stir well to combine.
- Cover the dish with foil and bake for 1 hour.
- Uncover the dish, fold in the shredded chicken, cover again with foil, and continue to bake until the rice is cooked through, about 10 minutes more.
- Turn on the broiler. Top the casserole with grated Parmesan cheese. Broil, watching closely, until the cheese is crispy and golden, for about 1 to 2 minutes.
- Top the casserole with finely chopped parsley before serving.
how to serve Chicken and Rice Casserole
Serve Chicken and Rice Casserole hot directly from the oven, garnished with fresh parsley. It pairs well with a simple green salad or steamed vegetables for a complete meal.
how to store Chicken and Rice Casserole
To store, allow any leftovers to cool completely before transferring them to an airtight container. The casserole can be kept in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Wrap it tightly in foil or plastic wrap before placing it in a freezer-safe container. It can be frozen for up to 3 months.
tips to make Chicken and Rice Casserole
- Make sure to rinse the rice well until the water runs clear. This helps remove excess starch and prevents the rice from being gummy.
- Use low-sodium chicken broth to control the saltiness of the dish.
- To save time, you can use pre-cooked rotisserie chicken instead of raw chicken breasts.
variation
You can also add vegetables like peas, carrots, or bell peppers to the casserole for extra nutrition and flavor. Substitute the mushroom soup with cream of chicken soup for a different taste.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time as brown rice takes longer to cook than white rice.
2. Can I make this recipe ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the dish, cover it, and store it in the refrigerator. Just add a few extra minutes to the baking time.
3. Is there a substitute for mushroom soup?
Yes, if you prefer, you can use cream of chicken soup or make a homemade creamy sauce using butter, flour, and chicken broth.