Chicken Rice Casserole Recipes

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Chicken rice casserole goes really well with other dishes, like Mexican lasagna. Get chicken rice casserole recipes with help from the co-founder and corporate chef of Goose Valley Natural Foods in this free video clip.

Part of the Video Series: Rice Recipes
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Video Transcript

Hi, I'm Chef Barbara Mattaliano, and today I'm going to show you how to make chicken and rice casseroles. So the chicken, the peppers and the onions are cooking down nicely and this is going to be our filling for our Mexican lasagna. I'm going to layer tortilla chips on the bottom and then we're going to put a layer of, I'm using our rice and bean fusion today. I have it here cooked up. So your layer of tortilla chips, a layer of the rice and bean fusion and then a layer of this chicken, pepper, onion mixture, salsa and cheese and then we're just going to repeat it all the way out until we make lasagna. Definitely assembling this Mexican lasagna would be a lot of fun, get your kids in the kitchen and get cooking with them. So I have the oven pre-heating at 350 degrees. I'm going to top this with aluminum foil and we're going to bake it in the oven for one hour. We're going to check it in 30 minutes and this is how easy it is to make a rice and cheese casserole. So now I'm going to show you how to make an Italian chicken and rice casserole. So I have here my 13 x 9 inch casserole dish and I'm going to start by taking my cooked chicken pepper and onion mixture and just putting it one layer all in the bottom. Oh it smells so good. I put some, because I did it in the slow cooker, I used a little dry thyme and dry oregano and dried basil. And that was just to get the depth of flavor. If you were doing it in the skillet, you could do it the same way. So, okay so you just spread that down and for this recipe I'm using our Basmati and Wild Fusion. Now this is a quick cook. It cooks in 15 minutes. So I'm going to put the rice, I'm just going to sprinkle it over the top raw. Now I wouldn't recommend doing this with the rice that cooked more than 30 minutes. You want to use a quick cook rice. And I have two cups of the Basmati Wild Blend right there and I will typically if I was cooking that rice on the stove top, I would put one and a half cups of broth to each cup of rice. So that would be three cups but for this because I'm doing the oven method, I'm just going to use two cups of chicken stock. So I'm going to pour that right over because when you put rice in the oven, it's you know, a slow cook so you need less liquid compared to cooking on the stove top when you bring the rice to a boil, it gets more hot more quickly. So I just do that and then I have a blend of Italian shredded cheeses. I, you know, you can buy a pizza blend but here it has Parmesan, Romano, Disaggio. So I'm just going to put that right on top and I have here two cups so I'm only going to put one cup on right now. Okay so put the cheese and then I have some fresh basil and fresh oregano, just a handful of each. I'm just going to give it a rough chop and I like to add fresh herbs on top just to really make the dish vibrant. Okay, so we did a rough chop and I'm just gong to sprinkle it right on top. This just gives it some nice color. Okay so now I'm going to cover it with foil. I have the oven pre-heated at 350 degrees, so I'm going to cover it with foil and bake it. It's going to bake a total cook time of one hour. My time is up. I'm going to take these chicken and rice casseroles out of the oven. Oh don't they look great. We have our rice and bean Mexican lasagna and we have our Italian chicken and rice casserole. I'll let these cool and I can't wait to eat them. I hope you make them at home and enjoy them.


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