There’s nothing quite as comforting as a warm, hearty casserole, and this Chicken and Rice Casserole is the perfect recipe to bring the whole family together. Packed with tender chicken, fluffy rice, and a creamy sauce, it’s a one-pot wonder that’s both simple to prepare and incredibly satisfying. Whether you’re after a quick and flavorful dinner on the stove or want to let your slow cooker do all the work, this recipe has you covered with two foolproof methods. Plus, the addition of colorful mixed vegetables and melted cheddar cheese makes this dish as visually appealing as it is delicious.
What makes this recipe even better is its versatility. You can swap out ingredients to suit your preferences or make it a complete meal by tossing in your favorite vegetables. It’s a great way to use up pantry staples like rice and chicken soup while treating your taste buds to a comforting home-cooked meal. Whether you’re looking for a quick weeknight dinner or a dish that will have everyone coming back for seconds, this Chicken and Rice Casserole is guaranteed to deliver.
Chicken and Rice Casserole Ingredients:
– 900g boneless, skinless chicken breasts
– 360g long-grain white rice
– 2 cans (300g each) cream of chicken soup
– 600ml chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 200g mixed vegetables (carrots, peas, corn)
– 1 tsp dried thyme
– 1 tsp dried oregano
– ½ tsp black pepper
– 1 tsp salt
– 30g butter
– 120g shredded cheddar cheese (optional)
STOVE-TOP METHOD
1. Prepare the Chicken:
– Cut the chicken breasts into bite-sized pieces.
– Heat a large saucepan or deep skillet over medium heat, adding the butter.
– Sauté the diced onion and minced garlic for 2–3 minutes until softened.
– Add the chicken pieces and cook until lightly browned but not fully cooked through (5–6 minutes).
2. Add Rice and Liquids:
– Stir in the rice, cream of chicken soup, chicken broth, thyme, oregano, salt, and pepper.
– Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
3. Simmer and Cook Rice:
– Cook for 20–25 minutes on low heat, stirring occasionally to prevent sticking. Ensure the rice absorbs the liquid.
4. Add Vegetables and Cheese:
– Stir in the mixed vegetables and cook for another 5 minutes, until the vegetables are tender.
– Sprinkle the shredded cheddar cheese on top (if using), cover, and let it melt.
5. Serve:
– Remove from the heat and serve the Chicken and Rice Casserole hot.
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SLOW COOKER METHOD
1. Prepare the Ingredients:
– Dice the onion and mince the garlic.
– Place the uncooked rice, cream of chicken soup, chicken broth, thyme, oregano, salt, and pepper into the slow cooker. Stir to combine.
2. Add Chicken and Vegetables:
– Place the chicken breasts on top of the rice mixture. You can keep them whole or cut them into large chunks if preferred.
– Add the mixed vegetables on top of the chicken.
3. Cook on Low or High:
– Cover the slow cooker and cook on Low for 4–5 hours or High for 2½–3 hours, until the chicken is cooked through and the rice is tender.
4. Shred or Chop Chicken:
– Once the chicken is cooked, remove it from the slow cooker and shred or chop it into bite-sized pieces. Stir it back into the rice mixture.
5. Add Cheese (Optional):
– If using, sprinkle shredded cheddar cheese on top, cover, and cook for an additional 10–15 minutes on Low until the cheese melts.
6. Serve:
– Scoop the chicken and rice casserole onto plates or into bowls and serve hot.
COOKING TIPS:
1. If using the slow cooker method don’t lift the lid during cooking as this releases essential heat and moisture.
2. Different slow cookers may cook at slightly different temperatures. The first time you make this, check for doneness at the earlier time to avoid overcooking.
3. If the mixture seems too dry near the end of cooking, add a little hot chicken broth.
4. For best results, use regular long-grain rice, not instant rice.
5. To prevent rice from becoming mushy, avoid stirring during cooking until the final 30 minutes.
SERVING SUGGESTIONS:
– Serve with a side salad or crusty bread
– Garnish with fresh parsley
– Store leftovers in an airtight container for up to 3 days
VARIATIONS:
– Use cream of mushroom soup instead of cream of chicken
– Add mushrooms for extra flavor
– Substitute brown rice (may need additional cooking time)
– Add a dash of white wine for extra flavor
– Include different seasonings like Italian herbs or cajun seasoning
Note: The rice texture is best when served immediately after cooking. If you need to keep it warm, add a little extra broth to prevent drying.
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