Delicious Non-Vegan African Foods

Chicken and Rice Casserole – Immaculate Bites

Chicken and Rice Casserole – Beautifully grilled spice-infused chicken and served over fine rice is the perfect meal for the whole family. You’ll love the warm, creamy goodness of the rice and perfectly charred chicken spooned onto your plate. So delicious, so effortless and elegant.

I was planning to cut back on carbs for the holidays. (That way, you can indulge in some insanely delicious Christmas and New Year’s treats.) Still, that doesn’t stop my body’s persistence with comfort food cravings. Did you say

So I happily gave in to the call of this mouthwatering chicken and rice casserole. And the heartwarming satisfaction of nibbling on the tender, juicy chicken and the creamy, fragrant rice was well worth it. Besides, diets are grossly overrated. Ha! 🤣

Chicken and rice casserole served on a white plate

Why we love our Creamy Chicken and Rice Casserole

Chicken and rice alone are a great combination. A la carte It requires only a few key ingredients and minimal preparation. Then relax and wait for the oven to finish its job.

recipe ingredients

What you need for this chicken recipe
What you need for this rice recipe
  1. spices – For a more Cajun flavor, paprika, garlic powder, and onion powder work well. However, if you want to vary the flavor, you can use your favorite spice blend.
  2. chicken ・I like the thigh part because it is thick and moist. However, if you want your casserole to be less oily, the breast is a good option.
  3. aromatic – Sauté onions, garlic, celery and thyme to bloom their savory flavors. And you can bet this dish will hit the spot!
  4. white rice – Long grain rice like basmati works best for this dish so the casserole doesn’t get too mushy.
  5. Mushroom Cream Soup and Chicken Soup – Mushroom soup and chicken soup bring the perfect base flavor to the casserole. You can also replace the mushroom soup with cream of chicken.
  6. dairy products – Butter, cream, and cheese are mouth-wateringly delicious, enhancing the casserole and creating a decadent, creamy, cheesy texture.

How to make chicken rice casserole

seasoning, grilling, sautéing
Bake the ingredients together

Preparation of chicken

  • spices – Mix paprika, garlic powder, onion powder, salt and pepper in a small bowl. Mix ingredients and mix thoroughly.
  • chicken preparation – Sprinkle chicken thighs with paprika seasoning to cover all sides of chicken.
  • Sheer – Place the chicken in a hot skillet, skin side down, and cook for 3-4 minutes. Flip chicken over and grill for an additional 3 minutes. Then remove the chicken from the skillet, place it on a plate, and set it aside. Cook the chicken in the oven.

Assemble the casserole

  • Aromatic sauté – Add the onion, celery, minced garlic, and thyme over medium-high heat. Cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Turn off the heat and set the onion-celery mixture aside.
  • Preparing the baking dish – Grease a 9-by-13-inch baking dish with oil or cooking spray.
  • assemble – Add rice, cream of mushroom soup, Italian seasoning, melted butter, broth, heavy cream, Parmesan cheese, onion and celery mixture, salt and pepper to baking dish and mix well.
  • chicken top – Next, place the chicken thigh skin-side up on top of the rice.
  • bake – Cover baking pan with aluminum foil and bake in preheated oven for 60-70 minutes or until rice is tender and chicken is cooked through.
  • broil – Once the rice is done, remove the foil, switch the oven to Bake, and cook the casserole for about 2-3 minutes until the chicken is golden brown and crispy.
  • serve – Remove the chicken and rice casserole from the oven, garnish with fresh parsley, serve and enjoy!
Chicken and rice casserole served with a spoon

recipe variations

  1. tomato ・Please enjoy the cheeky taste by adding sourness and nutrition by changing part of the soup to tomato sauce.
  2. Spicy – Spicy cravings? Take this creamy casserole to the next level with chili peppers such as Serrano, Scotch Bonnet, or Cayenne. Pepper flakes also complement this dish.
  3. meat swap – You can reuse leftover roast chicken and smoked turkey on top of this casserole. You can also use pork, ham, or seafood. Hmmm!
  4. vegetable – Add veggies like broccoli, carrots, corn, and peppers to make it even healthier.

tips and tricks

  1. You can use any other type of chicken, but the cooking time will vary depending on the size. Large chicken breasts take a little longer and wings are shorter.
  2. When adding vegetables, frozen vegetables are best because they contain less water than raw vegetables, so you don’t have to adjust the amount of water.
  3. The chicken is done when the internal temperature reaches 165°F/74°C.

advance instructions

We all want a good casserole straight out of the oven, so I recommend skipping the baking part when making ahead. Then, cover the dish tightly with plastic wrap or foil and refrigerate for up to two days or three months in the freezer, then bake according to instructions when ready to serve.

How to store and reheat

Meanwhile, leftovers can be stored in an airtight container or freezer-safe resealable bag. Thaw overnight in the refrigerator before reheating.

Cover the casserole with foil and bake in the oven at 177°C for 20-30 minutes, then reheat. If you’re reheating a small amount, a microwave will heat it up faster.

Tips: Consume the remaining reheated casserole immediately and discard the rest as it is prone to bacterial growth.

A plate of rice casserole topped with golden crispy chicken thighs

Frequently Asked Questions

Is it safe to cook raw chicken and rice together?

absolutely! Turning a casserole into a one-pot meal makes cleanup easier and saves time. However, charring the chicken first gives the casserole an exquisite flavor and a nice golden color.

Do I need to cook the rice before adding it to the casserole?

Rice does not need to be cooked in advance. The added liquid and long baking time are enough to cook the rice. However, if you want to speed up the baking time, cook the rice and chicken separately, then assemble the casserole before baking so that it’s cooked all over and the cheese is melted.

How much rice do you put in chicken rice?

It depends on the size of your baking dish and how much you want to make. Please note that uncooked rice doubles in size when cooked. My recipe calls for 2 cups of uncooked rice. This is enough for a 9×13 inch baking dish.

Accompaniments for chicken and rice casserole

This cheesy chicken casserole is already a meal by itself.

Try more tempting cheese casserole recipes

Conclusion

Have you ever made a mouthwatering chicken and rice casserole for your family? Customized it with delicious add-ins? Tell us in the comments! 😘

see how to make

chicken and rice casserole

Beautifully grilled spiced chicken on top of fine rice is a great meal for the whole family. You’ll love the warm, creamy goodness of the rice and perfectly charred chicken spooned onto your plate. So delicious, so effortless and elegant.

instructions

  • Preheat oven to 350°F/177°C. Heat olive oil in a large dutch oven skillet over medium heat.

  • Combine paprika, garlic powder, onion powder, salt, and pepper in a small mixing bowl.

  • Sprinkle chicken thighs with paprika seasoning so that seasoning covers all sides.

  • Place the chicken skin side down in the hot skillet and cook for 3-4 minutes until browned. Flip chicken over and grill for an additional 3 minutes. Remove chicken from skillet, place on a plate, and set aside. The chicken is finished in the oven.

  • Keep the heat on medium and add the onion, celery, minced garlic, and thyme. Cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Turn off the heat and set the onion-celery mixture aside.

  • Grease a 9-by-13-inch baking dish with oil or cooking spray.

  • Add rice, cream of mushroom soup, Italian seasoning, melted butter, broth, heavy cream, Parmesan cheese, onion and celery mixture, salt and pepper to baking dish and mix well.

  • Next, place the chicken thigh skin side up on top of the rice.

  • Add rice, cream of mushroom soup, Italian seasoning, melted butter, broth, heavy cream, Parmesan cheese, onion and celery mixture, salt and pepper to baking dish and mix well.

  • Next, place the chicken thigh skin side up on top of the rice.

  • Cover baking sheet with aluminum foil and bake in preheated oven for 60-70 minutes or until rice is tender and chicken is cooked through.

  • When the rice is cooked, remove the aluminum foil and bake in the oven. Bake the casserole for 2-3 minutes and grill the chicken until the surface is golden brown.

  • Remove the chicken and rice casserole from the oven, garnish with fresh parsley, serve and enjoy!

Tips and notes:

  • You can use any other type of chicken, but the cooking time will vary depending on the size. Large chicken breasts take a little longer and wings are shorter.
  • When adding vegetables, frozen vegetables are best because they contain less water than raw vegetables, so you don’t have to adjust the amount of water.
  • The chicken is done when the internal temperature reaches 165°F/74°C.
  • Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 250g| | calorie: 724kcal (36%)| | carbohydrate: 57g (19%)| | protein: 34g (68%)| | thick: 39g (60%)| | saturated fat: 13g (81%)| | Polyunsaturated fat: 6g| | Monounsaturated fat: 16g| | Trans fat: 0.4g| | cholesterol: 170mg (57%)| | sodium: 773mg (34%)| | potassium: 654mg (19%)| | fiber: 2g (8%)| | sugar: 3g (3%)| | Vitamin A: 566IU (11%)| | Vitamin C: 3mg (Four%)| | calcium: 108mg (11%)| | iron: 2mg (11%)



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