How to Bake An Easy Chicken and Rice Casserole

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Spoon the dish onto a serving platter and garnish with sliced tomatoes and lemon wedges.
Spoon the dish onto a serving platter and garnish with sliced tomatoes and lemon wedges. (Image: MSPhotographic/iStock/Getty Images)

Start to finish: 60 minutes Servings: 6 Difficulty level: Beginner

The oven-baked chicken and rice casserole is a variation on the chicken and rice meal cooked on the stove-top in a big pot with lots of adjusting the heat, watching and stirring. Assemble the ingredients in the casserole dish, pop it in the oven and walk away. Adding vegetables to the recipe gives you a complete meal. After simmering for a half hour, the chicken and rice casserole smells and tastes like comfort food.

Ingredients

  • 1 /2 stick margarine
  • 1 cup rice
  • 2 cups chicken broth or stock
  • 2 cups chicken breast, raw and cubed
  • 2 cups frozen mixed vegetables
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon black pepper

Directions

Preheat oven to 350 degrees Fahrenheit and place the rack in the middle of the oven.

Place a sauce pan on the stove top and melt the butter on a low heat. Add the rice to the melted butter, stir to mix and sauté for 2 minutes.

Spoon the margarine and rice into a 9-by-9-inch or larger baking or casserole dish.

Add the chicken broth, chicken breast pieces and mixed vegetables to the baking dish; use a fork to mix the ingredients together.

Sprinkle over the chicken and rice mixture the garlic powder, onion powder, poultry seasoning and black pepper; stir with a fork until the seasoning is well distributed throughout the mixture.

Cover the baking dish with an oven-safe lid or aluminum foil, cook for 30 minutes and serve while hot.

Chicken Breast Halves

Make a version of the chicken and rice casserole that is suitable for adult dinner guests. The Campbell’s Kitchen recipe, on the Campbell’s website, uses chicken breast halves, skinless and boneless, sprinkled with paprika and placed on top of a mixture that includes long-grain white rice, fresh vegetables, Italian seasonings, cream of chicken soup and a dash of lemon juice.

Variations and Tips

Variations

  • You may substitute brown rice, if preferred, with no changes to the recipe.

  • Substitute frozen chopped broccoli or broccoli florets for the mixed vegetables and add chopped onions for more texture.

  • Remove the casserole dish from the oven after 20 minutes, sprinkle shredded cheese on top of the chicken and rice and return the baking dish to the oven to cook uncovered for the final 10 minutes.

  • For a creamier chicken and rice dish, add 1 small can of cream of chicken or cream or mushroom soup to the baking dish after 20 minutes of cooking. Return the dish to the oven and cook for the last 10 minutes.

Tips

  • Enhance the flavor with stronger spices, such as paprika, cumin or curry powder or add ¼ cup of chopped green onions during the last 10 minutes of cooking.

  • Use any type of skinless, boneless chicken you have on hand.

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