Friday, October 28, 2016

Chicken & Rice Casserole My Way

There are probably a million versions of chicken & rice casserole. And you know, they are all probably really good.  This is mine and it's really good. And there are variations. My recipe goes like this.

Chicken & Rice Casserole, My Way

1 cup uncooked rice
1 (10.75 oz) can of cream of chicken soup
2 cups of chicken broth
Some chopped onion, quantity depends on how much you like onions
Chicken 
Variation Alert: You can use bone-in thighs, a whole cut up chicken or boneless breasts cut into pieces.  Basically, it's 4 halves boneless chicken breast cut in pieces or 1 whole chicken cut up.  

Preheat the oven to 350 degrees F (175 C).  

Spread the rice on the bottom of a 9"x13" inch casserole or something similar. 

Mix the soup and chicken broth and pour most of it over the rice. Mix it well. Put the chicken on top of the rice and soup mix and pour the remaining soup mixture over the chicken.  Season with salt and pepper or any other seasonings you might like.  Cover and seal tightly with foil. You don't want the moisture to escape.  Bake for 1-1 1/2 hours. Check it often, starting after about 30 minutes. You don't want the rice to absorb all the liquid before the chicken is fully cooked, leaving you with dry rice. If you see the rice above the liquid level and it appears dry, stir it around and add more chicken broth.  Taste the rice to see if it is done and test the chicken to make sure it is fully cooked.  

Another Variation Alert:  If you want some veggies in your casserole, think about how fast they cook. If you want, cut carrots in small cubes and add them in the beginning of the cooking process.  Broccoli and green beans need less time to cook so add them during the last half hour of cooking. 

And yet another Variation Alert:  If you like your chicken and rice casserole cheesy, top it with your favorite shredded cheese during the last 20 minutes or so of cooking.



No comments:

Post a Comment