Casserole recipes always hit the spot, and my family enjoys favorites such as pierogi casserole, King Ranch chicken, chicken enchilada casserole, beef noodle casserole and this creamy chicken and rice dish. This easy chicken and rice casserole is actually a family recipe that comes from my mother-in-law. It was my husband’s favorite dish growing up, and his mom always made it for company. It’s pretty old school with the canned soups, but sometimes you just need a little classic comfort food, and this casserole definitely fits the bill. How can you go wrong with tender chicken and rice in creamy sauce?
Chicken And Rice Casserole Ingredients
This dish is made with simple ingredients that are easy to find in any grocery store.
Chicken Pieces: I find this recipe works best with bone-in, skin-on chicken such as drumsticks and/or chicken thighs. You can also use bone-in, skin-on chicken breasts. Boneless chicken does not work as well, as it may dry out before the rice is done cooking. Rice: This recipe calls for long grain white rice. It will not set properly with minute rice. If you choose to use brown rice, you’ll need to add more water and possibly increase the cooking time. Cream Soup: I use cream of chicken, cream of celery and cream of mushroom soups for maximum flavor. It is ok to use low sodium or light versions of the cream soups. You can also just use one or two types of soup if that’s what you have on hand, so long as it still amounts to three cans. Water: This ingredient is to hydrate the rice. I do not recommend substituting chicken broth because you could end up with an overly salty casserole. Butter: I add butter to this dish to give it a little richness, it also helps to ensure the chicken will brown nicely. Seasonings: The chicken is seasoned with a blend of salt, pepper and paprika. Parsley: A little fresh chopped parsley adds extra flavor and a bright color to this dish.
How Do You Make Chicken And Rice Casserole?
Place the rice, water and cans of soup in a casserole dish and stir to combine. Add the chicken pieces on top of the rice, and season the chicken with butter, salt, pepper and paprika. Cover the baking dish with aluminum foil and bake until most of the liquid has been absorbed. Uncover and bake a little longer until the rice is tender and the chicken is browned. If you prefer chicken with a crispy skin, you can broil the casserole for a few more minutes. Add a sprinkle of parsley, then serve and enjoy.
Tips For The Perfect Dish
It’s important to use bone-in, skin-on chicken for the best results. Boneless skinless chicken can get dry during the longer cooking time. This dish can be assembled up to 4 hours before you plan to bake it. Store it covered in the refrigerator until you are ready to put it in the oven. Leftovers will stay fresh in the refrigerator for up to 3 days. I do not recommend freezing this dish as the rice will change texture when it’s thawed. Serve your casserole with a veggie or a salad on the side. Some of my favorites include mandarin orange salad, asparagus salad, mustard greens, sautéed mushrooms and onions and fennel salad.
Chicken And Rice Casserole Flavor Variations
You can add other flavors into this dish to make it your own, I often add other ingredients that I have on hand to spice things up a bit.
Vegetables: Add 1 cup of vegetables such as sliced mushrooms, green beans, carrots or broccoli to the dish before it goes into the oven. Cheese: Sprinkle 3/4 cup of shredded cheddar cheese over the top during the last 10 minutes of the baking time. Herbs: Add extra flavor with additional varieties of herbs such as thyme, dill, green onions or fresh basil.
My husband is thrilled that our kids love this casserole as much as he does. Add a green veggie on the side and you’ve got an easy dinner for those times when nothing will do except comfort food!
Chicken And rice casserole video
