Easiest Way to Prepare Yummy Rice and Chicken Casserole

Rice and Chicken Casserole. Chicken and rice casseroles are a staple of American cooking. This version uses cream of mushroom, cream of celery, and cream of chicken to give a rich flavor to a quick school-night dinner when getting Reviews for: Photos of Mamaw's Chicken and Rice Casserole. Casseroles are the king of one-pot meals, and this cheesy chicken and rice recipe delivers.

This is a literal dump 'n bake recipe: You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs. How to Make Chicken and Rice Casserole. First, note that we use chicken thighs, instead of the more popular (and more expensive) breasts. You can cook Rice and Chicken Casserole using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rice and Chicken Casserole

It's 1 pound of carrots.
It's 1 pound of frozen broccoli.
It's 1/2 cup of butter.
You need 1-1/2 cup of long grain rice.
Prepare 1 of rib celery.
It's 1 of large onion diced.
Prepare 3 quarts of water.
Prepare 3 cups of instant rice.
You need 3 pounds of chicken thighs skin on and bone in.
You need 1-1/2 tablespoons of kosher salt.
It's 2 tablespoons of minced garlic.
It's 1 teaspoon of ground black pepper.
You need of Toppings------------------.
You need 1/2 cup of breadcrumbs.
You need 1/2 stick of butter.
You need 1/2 teaspoon of granulated garlic powder.

The thighs have more flavor and are a little fattier, so they won't dry out with long cooking. The chicken pieces are browned in olive oil, removed, and then the onions. I see beautiful chicken and rice casserole recipes online all the time but when I click over to look at them, most of them are made with instant rice and I HATE INSTANT RICE so I suck my teeth and move on. An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish.

Rice and Chicken Casserole step by step

Preheat oven 425 degrees Fahrenheit.
Peel and slice the carrots. Dice the celery, add to the chicken and water and boil, add in the salt and pepper. After 15 minutes add the minced garlic and broccoli..
Remove the chicken and take the skins off. I save mine to fry crispy latter for other recipes. Take and remove the meat off the bones. Chop the big pieces of chicken and return to pot. Add the long grain rice and boil for 15 minutes..
Add instant rice to the bottom of the oven safe dish for the casserole..
Mix the butter breadcrumbs and granulated garlic powder..
Pour the chicken and liquids with the vegetables over the instant rice. Sir just a bit, to get the air bubbles out and the instant rice to rehydrate. Spread the breadcrumbs mix over the top of casserole..
Put into the oven for an hour..
Let rest 15 minutes and serve I hope you enjoy!!.

This yummy chicken and rice casserole needs to bake for a loooong time. That's sort of sad if you live in the Philippines, but really happy if you live anywhere else. This chicken and rice casserole is frequently requested by my husband who grew up calling it "Forgotten Chicken." Simple and satisfying! This Chicken and Rice casserole, while not a traditional hot dish, does contain the requisite components of one: creamy sauce, starch, protein and veggies. Though without the canned soup nor tater tots, like in Meggan's Cowboy Casserole, I can't really see that it would be considered one.