Chicken rice casserole {best recipe from scratch}-WellPlated.com


Chicken Rice Casserole The proof is basically beautiful. The creamy sauce is wrapped in nutty brown rice, juicy chicken and vegetables. This timeless meal is a classic, so great to not make a fuss.

Spoon for chicken and rice casserole from the baking tray

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Although I totally like the old favorite (the curry spice here) Instant Pot Chicken Rice And southwest rotation Mexican Chicken Rice Make these recipes special), sometimes what we need is the most old-fashioned dishes.

This chicken rice casserole is not wild.

It won’t surprise you with unprecedented flavor or texture levels of spices.

This is the point.

This is the purest comfort food.

This is cream and kabi. A warm hug on a cold night.

Chicken and rice casserole has great appeal to the crowd.

From picky teenagers to picky toddlers to strict adults, it’s hard not to like creamy chicken dishes with rice and cheese.

A plate of cheese chicken rice casserole

How to make chicken and rice casserole

In real plating fashion, I use some simple methods to make this chicken and rice casserole healthy.

  • Instead of using heavy cream, I made a chicken and rice casserole with milk and Greek yogurt. The taste is decadent!
  • It was made entirely from scratch. If you are looking for a chicken and rice casserole for creamy mushroom soup, I am afraid this is not it. Believe me, Homemade is easy and much better.
  • It is placed on vegetables. A bag of frozen mixed vegetables can quickly add healthy food.

These ingredients

  • Chick Chest. In terms of lean protein, chicken is the most pleasing to the crowd. It’s useful in casserole recipes like this one, and it’s easy to prepare. I made shredded chicken and rice casserole (see the FAQ for cooking advice), but diced chicken, store-bought grilled shredded chicken, or even cooked chicken powder will work.
  • riceTo improve the nutritional content of this casserole, I chose to use brown rice (a mixture of brown rice and wild rice is also fine). Brown rice is a good source of fiber and magnesium. Its slightly chewy texture and slightly nutty flavor also make it exceptionally delicious in this recipe.

Rice to chicken ratio

For chicken and rice casserole, I prefer the 1:1 ratio of rice to chicken (Equivalent). This ratio is significantly higher than recipes such as Campbell chicken and rice casserole, which is closer to 2:1 (the amount of rice is twice that of chicken).

Eating more chicken can provide extra protein, which makes the casserole more filling.

  • White whole wheat flour. Helps thicken the sauce to form the ideal casserole consistency.
  • chicken soup. Add saltiness and form part of the casserole sauce.
  • milk. I use skimmed milk, but you can use any milk you have on hand.
  • Frozen mixed vegetables. A super simple and quick way to increase the content of vegetables in this casserole.
  • Greek yogurt. Used for health promotion of creaminess and protein. You can use 2% or full-fat Greek yogurt. I don’t recommend using fat-free because it is more prone to coagulation.
  • cheese. Blended with sharp cheddar cheese and mozzarella cheese. Both melted into slimy, tacky perfection.
  • Dijon mustard. Improve tackiness and add zippers. You can’t taste it in particular; on the contrary, it helps the dish become popular.
  • Dried thyme. For home cooking, herbal flavor.

direction

Onions and garlic in the pot
  1. Saute onions and garlic.
Onions and garlic with flour in a Dutch oven
  1. Stir in the flour.
The sauce being stirred in the pan
  1. Pour in the broth and milk, stirring constantly. Let simmer until thickened.
Stirring cheese chicken and rice casserole
  1. Remove from the fire. Add vegetables, yogurt, half of cheddar cheese, mozzarella cheese, Dijon and thyme.
Chicken and rice casserole in a Dutch oven
  1. Add chicken and rice.
Chicken and rice casserole in a baking dish with cheese
  1. Transfer everything to the casserole. The remaining cheese on top.
  2. Bake the chicken and rice casserole at 350 degrees F for 15 minutes. Bake until the top is browned. Sprinkle with vanilla, rest for a few minutes, then dig in!
White plate chicken and rice casserole

Storage tips

  • Store. Keep the remaining casserole in an airtight storage container and refrigerate for up to 4 days.
  • Reheat. Reheat the casserole in a baking dish in a 350 degree F oven or microwave.
  • freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.

Meal preparation skills

Up to 1 day in advance, cook the chicken and shred it, then cook the rice. Keep both in separate airtight storage containers and refrigerate until you are ready to complete the recipe.

You can also fully assemble the unbaked casserole 1 day in advance. Cover tightly and refrigerate until you are ready to bake.

Casserole with chicken and rice casserole

Remaining thoughts

Stuff the filling into the bell peppers to give the leftovers a new look.Follow the instructions to prepare my chili Stuffed peppers For the recipe, roast the peppers without any filling at 375 degrees Fahrenheit for 25 to 30 minutes, then fill each pepper with the heated leftovers.

What to serve with chicken and rice casserole

Simple chicken and rice casserole on the plate

Recommended tools for making this recipe

  • Bakeware. The classic, high-quality bakeware you will always have.
  • Dutch oven. Can be used in many different recipes.
  • spatula. This heat-resistant spatula has a wide range of uses.

Best casserole

This bakeware is both beautiful and practical. It is available in a variety of colors and can also be cleaned in the dishwasher.

Spoon for chicken and rice casserole from the baking tray

Did you make this recipe?

Let me know what you think!

Leave a rating in the comments below and let me know that you like this recipe.

Cheese flavor, cream flavor, kabi flavor, chicken flavor. I will not eat my chicken and rice casserole in any other way!

Frequently asked questions

How can I make a gluten-free chicken and rice casserole?

To make this recipe gluten-free, replace the white whole wheat flour with 1:1 gluten-free flour substitute.

Can I use white rice instead of brown rice?

Although I prefer to use brown rice to increase health benefits and texture, you can replace cooked white rice if you want.

  • 3 Cup Chopped cooked chicken breast* (About 3 middle breasts)
  • 3 Cup Cooked brown rice Or a mix of wild and brown rice
  • 1 Spoon Extra virgin olive oil
  • 1 Spoon Unsalted butter
  • 1 Small yellow onions Diced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 2 teaspoon Minced garlic About 2 petals
  • 2 Spoon White whole wheat flour
  • 1 (14 ounces) can reduce sodium chicken broth
  • 1 Cup Skimmed milk Or milk of choice
  • 16 ounce Frozen mixed vegetables
  • 1 Cup 2% Greek yogurt or full fat Don’t use fat-free ones, because they tend to condense
  • 1 Cup Shredded cheddar cheese Divided into
  • 1/2 Cup Shredded mozzarella cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Dried thyme
  • Chopped fresh parsley or thyme Serve

  • Place a shelf in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Coat a 9×13 or similar casserole with non-stick spray.

  • In a Dutch oven or similar large, sturdy pot, heat the olive oil and butter over medium heat. Once the butter has melted, add the onion, salt and pepper. Cook until the onions are soft and transparent, about 8 to 10 minutes. Stir occasionally and adjust the heat as needed to make the onion soft but not yellow. Add garlic and cook for 30 seconds.

  • Sprinkle flour on it. Cook and stir constantly for at least 1 minute, until the flour turns brown and there are no white pieces.

  • Slowly pour the broth and milk, stirring constantly to prevent lumps. Pause as needed to break up any lumps. Increase the heat and let the mixture simmer slowly, then reduce the heat and bubbling gently until the sauce thickens slightly, about 5 minutes, stirring often. Adjust the heat as needed to keep the liquid simmering quickly.

  • Remove the pot from the fire. Add the vegetables, Greek yogurt, half of the cheddar cheese, mozzarella cheese, Dijon and thyme and mix well.

  • Stir in shredded chicken and cooked rice.

  • Transfer the mixture to the prepared casserole. Sprinkle the remaining cheese on top.

  • Bake the chicken and rice casserole until the cheese melts and the casserole is very hot, about 15 minutes. Turn on the oven to bake and continue cooking until the cheese turns light brown. Bake for about another 3 minutes. Observe carefully to prevent the cheese from burning. Remove from the oven and sprinkle with parsley or thyme. Rest for 5 minutes, then serve while hot.

Serve: 1(A total of 8)Calories: 365Kcalcarbohydrate: 31Gprotein: 27Gfat: 15GSaturated fat: 7GPolyunsaturated fat: 2GMonounsaturated fat: 5GTrans fat: 1Gcholesterol: 66MilligramsPotassium: 436Milligramsfiber: 4Gsugar: 3GVitamin A: 3216international unitVitamin C: 7Milligramscalcium: 246Milligramsiron: 2Milligrams

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