Certainly! Here’s a classic and comforting recipe for Chicken and Rice Casserole:
Ingredients:
- 1 lb (450g) chicken breasts or thighs, boneless and skinless, cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz/300g) cream of chicken soup (or any cream soup you prefer)
- 1 cup chicken broth (low sodium is best)
- 1 cup milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or any mixed vegetables you like)
- 1 cup shredded cheddar cheese (optional, for a cheesy version)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (optional)
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional, for added color and flavor)
- 1 cup crushed or panko breadcrumbs (optional, for a crunchy topping)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare the Chicken:
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds.
- Add the chicken pieces to the skillet, season with salt, pepper, thyme, and paprika, and cook until the chicken is no longer pink on the outside (it doesn’t need to be fully cooked, as it will cook further in the oven).
- Assemble the Casserole:
- In a large bowl, mix together the cream of chicken soup, chicken broth, and milk until well combined.
- Stir in the uncooked rice and mix well.
- Add the partially cooked chicken, vegetables, and any accumulated juices from the skillet into the bowl and stir to combine.
- Transfer to Baking Dish:
- Pour the mixture into a greased 9×13-inch baking dish.
- If using, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- If you like a crunchy topping, sprinkle the crushed or panko breadcrumbs on top of the casserole.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the chicken is cooked through. The top should be golden brown and bubbly.
- Rest and Serve:
- Remove the casserole from the oven and let it rest for about 5 minutes before serving. This helps the flavors meld together and makes serving easier.
Tips:
- Make Ahead: You can prepare the casserole up to a day in advance. Just assemble it, cover, and refrigerate. Bake it directly from the refrigerator, adding a few extra minutes to the cooking time.
- Variations: Feel free to swap out the vegetables or add extras like mushrooms, bell peppers, or a can of drained diced tomatoes.
Enjoy this hearty and easy-to-make casserole that’s perfect for a comforting dinner!
