There’s something deeply comforting about a hearty casserole, especially when it brings together simple, wholesome ingredients like chicken and rice. This Chicken and Rice Casserole recipe is a beloved staple in our household, not just because of its deliciousness but also due to its incredible ease and versatility.
I remember the first time I made this casserole, I was hosting a small get-together for family and friends. It was one of those evenings where everyone contributed a dish, and I decided to try something new. The Chicken and Rice Casserole was an instant hit, with its creamy texture and savory flavor profile winning over everyone’s taste buds. The beauty of this recipe lies in its flexibility – you can tweak it to suit your preferences or to use up ingredients you have on hand.
For instance, I’ve made variations using cream of mushroom soup instead of cream of chicken, which adds a delightful earthy undertone. If you’re a fan of smoky flavors, you can increase the smoked paprika for an extra kick. I’ve also experimented with adding different vegetables, like carrots and bell peppers, to pack in more nutrients and colors.
One of the best things about this casserole is how it can be a lifesaver on busy weekdays. With just a bit of prep work, you can have a filling, nutritious meal ready in no time. It’s also a great way to use up leftover chicken or rice from previous meals. Just toss everything together, pop it in the oven, and you’re good to go. Plus, it’s kid-friendly, which is always a bonus for family meals.
If you’re looking to make it a bit healthier, consider using brown rice instead of white rice, or swapping out some of the cheese for a lower-fat version. No matter how you choose to customize it, this Chicken and Rice Casserole is sure to become a regular in your meal rotation, bringing warmth and comfort to your dining table.
Making Chicken and Rice Casserole
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Ingredients
- 2 cups frozen peas
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 cans (10.5 ounces each) cream of chicken soup (can substitute with cream of potato or mushroom)
- 3 cups cooked rice
- 1/2 teaspoon ground black pepper
- 3 cups shredded or cubed chicken
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 2 cups shredded cheddar cheese, divided
Directions
- Set your oven to preheat at 350°F.
- In a large mixing bowl, combine the cooked rice, chicken, cream of chicken soup, salt, black pepper, smoked paprika, garlic powder, onion powder, frozen peas, and 1 cup of the shredded cheddar cheese. Stir until everything is well mixed.
- Pour the mixture into a 9×13-inch casserole dish and spread it out evenly. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 20-30 minutes, or until the casserole is thoroughly heated and the cheese on top is melted and bubbly.
FAQs:
Can I use a different type of rice for this casserole?
Yes, you can use brown rice, wild rice, or even a rice blend. Just ensure it is cooked before mixing it with the other ingredients.
What can I substitute for cream of chicken soup?
You can use cream of mushroom or cream of potato soup as a substitute. Additionally, you can make a homemade version using a roux, chicken broth, and milk or cream.
How can I make this casserole healthier?
To make the casserole healthier, use brown rice or quinoa instead of white rice, and opt for low-fat cheese and low-sodium soup. You can also add more vegetables like bell peppers, carrots, or broccoli.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time. Assemble it, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When ready to bake, you might need to add a few extra minutes to the cooking time.
Can I freeze the chicken and rice casserole?
Yes, this casserole freezes well. Assemble the casserole in a freezer-safe dish, but do not bake it. Cover it tightly with plastic wrap and aluminum foil, then freeze. When you’re ready to eat, thaw it in the refrigerator overnight and bake as directed, adding extra time if needed.
How do I prevent the casserole from becoming dry?
To prevent dryness, make sure your casserole is well covered with cheese and sauce. If it seems dry before baking, you can add a splash of milk or chicken broth to the mixture to keep it moist.
Chicken and Rice Casserole
Ingredients
- 3 cups rice cooked
- 3 cups chicken shredded or cubed
- 21 ounces cream of chicken soup 2 cans of 10.5 ounces each ((can use cream of potato or mushroom))
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cheddar cheese shredded, divided
- 2 cups peas frozen
Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the cooked rice, cooked chicken, cream of chicken soup, salt, black pepper, smoked paprika, garlic powder, onion powder, frozen peas, and 1 cup of the shredded cheddar cheese. Mix until everything is evenly distributed.
- Transfer the mixture into a 9x13-inch casserole dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Place the dish in the oven and bake for 20-30 minutes, or until the casserole is heated through and the cheese on top is melted and bubbly.
