Indulge in a culinary adventure with the Very Good Chicken and Rice Casserole, a delightful and comforting dish that promises to tantalize your taste buds. This delectable casserole combines succulent chicken, fluffy rice, and a creamy sauce, all enveloped in a golden-brown crust. It's a symphony of flavors and textures that will leave you craving for more. With variations ranging from classic to cheesy, spicy, and even a slow-cooker version, this versatile recipe caters to diverse preferences and dietary needs. Embark on a culinary journey and discover the perfect Chicken and Rice Casserole that will become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
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.
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 :).
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.
Tips:
- Cook the rice separately. This will ensure that the rice is cooked evenly and doesn't end up mushy.
- Use a variety of vegetables. This will add flavor and nutrients to the casserole.
- Don't overcook the chicken. Overcooked chicken is tough and dry.
- Use a creamy soup. This will make the casserole saucy and flavorful.
- Add some cheese. Cheese is a great way to add flavor and richness to the casserole.
- Top the casserole with breadcrumbs. This will give the casserole a crispy topping.
Conclusion:
Chicken and rice casserole is a delicious and comforting dish that is perfect for a busy weeknight meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a chicken and rice casserole that is sure to please everyone at the table.
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