Old Fashioned Chicken and Rice Casserole
Chicken and Rice Casserole proves that basic can be cute. Creamy sauce enveloping nutty brown rice, juicy bites of chicken, and vegetables, this timeless meal is a classic that'southward too fantastic to fuss.
While I am all for a fresh twist on an former favorite (the back-scratch spices in this Instant Pot Craven and Rice and the southwest spin on Mexican Chicken and Rice make these recipes special), sometimes what we need is a dish at its most old-fashioned self.
This craven and rice casserole isn't wild.
It won't blow your listen with never before thought of flavors or tectonic levels of spice.
And that is exactly the point.
This is comfort food at its nigh pure.
It's flossy and carby. A warm hug for a cold evening.
Chicken and rice casserole has extreme crowd appeal.
From picky teens to choosy toddlers to exacting adults, it'south hard non to dearest a creamy chicken dish with rice and cheese.
How to Brand Chicken and Rice Casserole Recipe
In true Well Plated fashion, I made this chicken and rice casserole healthy with a few unproblematic, lightened-up twists.
- Instead of heavy cream, I made the craven and rice casserole with milk and Greek yogurt. It tastes decadent!
- It'south made entirely from scratch. If you lot're looking for chicken and rice casserole that has foam of mushroom soup, foam of chicken soup, or cream of celery soup I'k afraid this isn't it. Trust me, homemade is piece of cake and then much meliorate.
- It lays on the veggies. A purse of frozen mixed vegetables makes quick work of calculation healthy servings.
The Ingredients
- Chicken Breast. Every bit far equally lean protein goes, chicken is the ultimate oversupply-pleaser. It works famously in casserole recipes like this one and is like shooting fish in a barrel to prepare. I make a shredded chicken and rice casserole (come across FAQ for cooking suggestions), just diced craven, shredded store bought rotisserie chicken, boneless skinless chicken thighs, or even cooked ground chicken would work too.
- Rice . To boost this casserole's nutrition content, I chose to use long grain brown rice (a brownish and wild rice mixture will also work). Chocolate-brown rice is a good source of fiber and magnesium. It's slightly chewy texture and slightly nutty flavor make information technology extra tasty in this recipe too.
- White Whole Wheat Flour. Helps thicken the sauce to create the platonic casserole consistency.
- Chicken Goop. Adds savoriness and forms role of the goulash sauce.
- Milk. I used nonfat milk, but you tin utilize whatsoever yous take on manus.
- Frozen Mixed Vegetables. An ultra easy and quick way to bulk the veggie content in this goulash. Typically contains corn, peas, and carrots.
- Greek Yogurt. For creaminess and a salubrious boost of protein. You tin use either 2% or full-fat Greek yogurt. I don't recommend using fat gratis, every bit it curdles more easily.
- Cheeses. A alloy of sharp cheddar and Mozzarella is the movement. Both cook to gooey, cheesy perfection.
- Dijon Mustard. Elevates the cheesiness and adds zero. You lot tin can't gustation information technology specifically; rather, it helps the dish pop.
- Dried Thyme. For homey, herby season.
The Directions
- Sautéing the onion and garlic in a Dutch oven or similar large, sturdy-bottomed pot.
- Stir in the flour.
- Pour in the goop and milk, stirring constantly. Let simmer until thickened.
- Remove from the heat. Stir in the vegetables, yogurt, half of the cheddar, mozzarella, Dijon and thyme.
- Add the chicken and rice.
- Transfer everything to a casserole dish coated with nonstick cooking spray. Top with the remaining cheese.
- Bake chicken and rice goulash fifteen minutes and 350 degrees F. Broil to brown the top. Garnish with herbs, let rest for a few minutes, and then DIG IN!
Storage Tips
- To Shop. Refrigerate leftover casserole in an airtight storage container for up to 4 days.
- To Reheat. Rewarm goulash in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to iii months. Let thaw overnight in the refrigerator before reheating.
Repast Prep Tip
Up to 1 day in advance, cook and shred the craven and cook the rice. Refrigerate both in separate closed storage containers until y'all're ready to finish the recipe.
You lot tin can too fully assemble the unbaked casserole upward to one day in accelerate. Cover tightly and air-condition until yous're ready to bake.
Leftover Ideas
Give leftovers new life past stuffing the filling into bell peppers. Follow the instructions for prepping the peppers in my Stuffed Peppers recipe, broil the peppers without whatsoever filling at 375 degrees F for 25 to thirty minutes, then stuff each pepper with warmed-up leftovers.
What to Serve with Chicken and Rice Casserole
Side Dishes
Roasted Broccolini
Side Dishes
Sauteed Cabbage
Recommended Tools to Make this Recipe
- Baking Dish. A archetype, loftier-quality baking dish that you'll have forever.
- Dutch Oven. Can be used for and so many unlike recipes.
- Spatula. This heat-resistant spatula is incredible versatile.
The Best Casserole Dish
This baking dish is both beautiful and functional. It comes in an array of color options and is dishwasher-safety too.
Cheesy, creamy, carby, chicken-y. I wouldn't have my chicken and rice casserole any other way!
Often Asked Questions
Can I Use White Rice Instead of Brownish Rice?
While I adopt to use brownish rice for the grains in this dish, its added health benefits and texture, you lot can bandy cooked white rice if y'all prefer.
Tin You Freeze Cooked Craven and Rice Goulash?
Yes! Freeze leftovers in an closed freezer-safe storage container for up to three months. Let thaw overnight in the refrigerator before reheating.
- 3 cups shredded, cooked craven breast* (well-nigh three medium breasts)
- 3 cups cooked dark-brown rice or wild and brown rice blend
- i tablespoon actress virgin olive oil
- 1 tablespoon unsalted butter
- ane pocket-size yellowish onion diced
- i teaspoon kosher salt
- i/two teaspoon blackness pepper
- 2 teaspoons minced garlic almost two cloves
- 2 tablespoons white whole wheat flour
- 1 (14-ounce) can reduced sodium chicken broth
- 1 cup nonfat milk or milk of choice
- xvi ounces frozen mixed vegetables
- 1 loving cup two% Greek yogurt or full-fat do not use fat gratis every bit information technology is prone to curdling
- 1 cup shredded abrupt cheddar cheese divided
- 1/2 Cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- i/2 teaspoon dried thyme
- Chopped fresh parsley or thyme for serving
-
Place a rack in the heart of your oven and preheat the oven to 350 degrees F. Coat a nine×13 or similar casserole dish with nonstick spray.
-
In a Dutch oven or similar big, sturdy-bottomed pot, heat the olive oil and butter over medium rut. Once the butter melts, add the onion, salt, and pepper. Cook until the onion is softened and translucent, near eight to 10 minutes. Stir occasionally and adjust the heat as needed and so that the onion softens just does non brown. Stir in the garlic and let cook 30 seconds.
-
Sprinkle the flour over the top. Cook and stir constantly for at least ane total minute, until the flour is turning chocolate-brown and no white bits remain.
-
Slowly cascade in the broth and milk, stirring constantly to prevent whatsoever lumps. Break equally needed to break upwards any lumps. Increment the estrus to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about five minutes, stirring oftentimes. Adjust the heat as needed so that the liquid retains a rapid simmer.
-
Remove the pan from the heat. Stir in the vegetables, Greek yogurt, half of the cheddar cheese, mozzarella, Dijon, and thyme until smooth.
-
Stir in the shredded chicken and cooked rice.
-
Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese over the top.
-
Bake the chicken and rice casserole until the cheese is melted and the goulash is hot, nigh 15 minutes. Plough the oven to broil, then continue cooking until the cheese is lightly browned, about 3 additional minutes, watching carefully and so that the cheese does not burn. Remove from the oven and sprinkle with parsley or thyme. Allow rest v minutes, then serve hot.
- TO STORE: Refrigerate leftovers in an airtight storage container for upwards to iv days.
- TO REHEAT: Rewarm casserole in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an closed freezer-safety storage container for upward to 3 months. Let thaw overnight in the fridge before reheating.
Serving: 1 (of viii) Calories: 365 kcal Carbohydrates: 31 g Poly peptide: 27 k Fat: 15 g Saturated Fat: 7 g Polyunsaturated Fatty: 2 g Monounsaturated Fat: 5 thousand Trans Fatty: ane thou Cholesterol: 66 mg Potassium: 436 mg Fiber: 4 g Sugar: iii 1000 Vitamin A: 3216 IU Vitamin C: vii mg Calcium: 246 mg Iron: two mg
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