Chicken and Rice Casserole
Chicken and Rice Casserole
Introduction
Chicken and Rice Casserole is a comforting and hearty dish that brings the family together at the dinner table. Packed with flavors and nutrients, this casserole is perfect for busy weeknights or weekend gatherings. It’s easy to prepare and fills you up with delicious goodness!
Why Make This Recipe
This recipe is great because it combines simple ingredients that you likely already have in your pantry and fridge. The creamy texture and savory chicken make it a hit with both kids and adults alike. Plus, it requires minimal prep time, making it one of those go-to recipes that will save you during hectic days. Not to mention, it’s an all-in-one meal, which means fewer dishes to wash after dinner!
How to Make Chicken and Rice Casserole
Making Chicken and Rice Casserole is straightforward and quick. Just gather your ingredients and follow the simple steps outlined below.
Ingredients:
- 1 cup uncooked long-grain rice
- 1 12-ounce can evaporated milk
- 1 10 3/4-ounce can condensed cream of mushroom soup
- 1 teaspoon salt
- 1 12-ounce package frozen mixed vegetables
- 4 cups cooked chicken, diced
Directions:
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the uncooked rice, evaporated milk, cream of mushroom soup, and salt.
- Stir in the frozen mixed vegetables and the diced chicken until everything is well-mixed.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake it in the oven for 30-40 minutes, or until it’s heated through and bubbly.
- Let the casserole stand for 10 minutes before serving. This allows the flavors to settle and makes it easier to serve.
How to Serve Chicken and Rice Casserole
Chicken and Rice Casserole can be served directly from the baking dish. It pairs well with a simple side salad or some crusty bread. You can also add some grated cheese on top before baking for an extra layer of flavor. Enjoy this dish hot for the best experience!
How to Store Chicken and Rice Casserole
If you have leftovers, storing them is easy! Simply cover the casserole dish with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. It can be kept in the fridge for about 3 to 4 days. If you want to keep it longer, consider freezing it. Just make sure to let it cool completely before storing it in a freezer-safe container.
Tips to Make Chicken and Rice Casserole
- Use freshly cooked chicken or leftover rotisserie chicken for added flavor.
- You can use different types of vegetables based on your preference, such as broccoli, peas, or corn.
- Make sure to check the casserole halfway through baking to ensure it’s cooking evenly.
Variation
For a lighter version, consider using brown rice instead of white rice. You may need to adjust the cooking time as brown rice takes longer to cook. Additionally, you can swap out the cream of mushroom soup for a different variety, such as cream of chicken or broccoli soup, for a twist on the flavor.
FAQs
1. Can I use uncooked chicken in this recipe?
Yes, you can use uncooked chicken. Just make sure to cook it thoroughly until it reaches an internal temperature of 165 degrees F.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just bake it the next day when you’re ready to eat.
3. Is this casserole gluten-free?
This recipe can easily be made gluten-free by ensuring that the canned soup and other ingredients are labeled gluten-free. Always check the labels to be safe!
Chicken and Rice Casserole
Ingredients
Main Ingredients
- 1 cup uncooked long-grain rice
- 1 12-ounce can evaporated milk
- 1 10 3/4-ounce can condensed cream of mushroom soup
- 1 teaspoon salt
- 1 12-ounce package frozen mixed vegetables
- 4 cups cooked chicken, diced Use freshly cooked or leftover rotisserie chicken.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the uncooked rice, evaporated milk, cream of mushroom soup, and salt.
- Stir in the frozen mixed vegetables and the diced chicken until everything is well-mixed.
Baking
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake it in the oven for 30-40 minutes, or until it’s heated through and bubbly.
- Let the casserole stand for 10 minutes before serving.
