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Easy Creamy Chicken And Rice Casserole Recipe

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Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole from cocinandoconalena.blogspot.com

Description

This easy creamy chicken and rice casserole recipe is a perfect meal for those cold winter nights. It's a classic comfort food that is sure to satisfy everyone's hunger. The creamy texture of the dish is complemented by the tender chicken and the soft rice. This casserole is also great for meal prepping and can be reheated for lunch or dinner all week long.

Prep Time

The preparation time for this dish is only 15 minutes. You'll need to chop the onion, garlic, and chicken, but other than that, the recipe is straightforward.

Cook Time

The cook time for this recipe is just over an hour. The casserole needs to bake in the oven for about 50 minutes, and then you'll need to let it rest for 10 minutes before serving.

Ingredients

  • 1 cup uncooked long-grain rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked and shredded chicken
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Method

  1. Preheat your oven to 350°F (175°C).
  2. Cook the rice according to the package instructions and set aside.
  3. In a large mixing bowl, combine the chopped onion, minced garlic, shredded chicken, cream of chicken soup, sour cream, chicken broth, shredded cheddar cheese, salt, and black pepper. Mix well.
  4. Add the cooked rice to the mixing bowl and mix well.
  5. Pour the mixture into a 9x13 inch baking dish.
  6. Bake in the preheated oven for 45-50 minutes or until the casserole is hot and bubbly.
  7. Remove the casserole from the oven and let it rest for 10 minutes.
  8. Sprinkle chopped fresh parsley over the top of the casserole and serve.

Notes

  • You can substitute the chicken broth for vegetable broth if you prefer.
  • You can also use brown rice instead of white rice.
  • This casserole can be made ahead of time and stored in the refrigerator until ready to bake.

Nutrition Info

  • Calories: 382
  • Protein: 22g
  • Fat: 19g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Sugar: 2g

Recipes FAQ

What can I use instead of cream of chicken soup?

You can substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.

Can I use frozen chicken?

Yes, you can use frozen chicken, but you'll need to cook it before shredding it.

Can I use instant rice?

Yes, you can use instant rice, but you'll need to adjust the cooking time accordingly.

Recipe Tips

  • Be sure to mix the ingredients well to ensure that the rice is evenly coated with the sauce.
  • For a healthier version, you can use low-fat sour cream and reduced-fat cheddar cheese.
  • You can add vegetables such as peas, carrots, or broccoli to the casserole for added nutrition.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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