EASY PEASY CHICKEN RICE CASSEROLE (1 Viewer)

[Jessie C]

If you like one dish casserole meals, you MUST try this! This recipe is soooo good and so easy to make! Following this recipe will yeild 2 12X12 casseroles; eat one and freeze one!

3 boneless, skinless chicken breasts cut into bitesize cubes
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2 cups of uncooked rice
4 cups of water or chicken stock (I use chicken stock for more flavor)
Garlic powder
Onion powder
Black pepper
1 lb. broccoli florets (optional)
1 1/2 packs Crushed Ritz crackers (for 2 casseroles)
butter

Sprinkle garlic and onion powder and pepper on the cut up chicken to lightly coat.

Throw everything but the crackers and butter in a big bowl and mix it up.

Pour into greased casserole dishes.

Top with crushed crackers and dot with butter.

Bake at 400 degrees for 60-75 minutes until it's golden brown and bubbly. (I do 75 minutes)

ENJOY!

I don't add salt because these soups are loaded with salt, and it can be added after the fact. This is comfort food at it's best!!!

 

[trixare4kids]

If you like one dish casserole meals, you MUST try this! This recipe is soooo good and so easy to make! Following this recipe will yeild 2 12X12 casseroles; eat one and freeze one!

3 boneless, skinless chicken breasts cut into bitesize cubes
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2 cups of uncooked rice
4 cups of water or chicken stock (I use chicken stock for more flavor)
Garlic powder
Onion powder
Black pepper
1 lb. broccoli florets (optional)
1 1/2 packs Crushed Ritz crackers (for 2 casseroles)
butter

Sprinkle garlic and onion powder and pepper on the cut up chicken to lightly coat.

Throw everything but the crackers and butter in a big bowl and mix it up.

Pour into greased casserole dishes.

Top with crushed crackers and dot with butter.

Bake at 400 degrees for 60-75 minutes until it's golden brown and bubbly. (I do 75 minutes)

ENJOY!

I don't add salt because these soups are loaded with salt, and it can be added after the fact. This is comfort food at it's best!!!

I used to make this yummy recipe back in the day when the kids were small, and we needed a hearty meal during the winter months, when we lived back in the Midwest. Thanks for the reminder.

 

[holbritter]

If you like one dish casserole meals, you MUST try this! This recipe is soooo good and so easy to make! Following this recipe will yeild 2 12X12 casseroles; eat one and freeze one!

3 boneless, skinless chicken breasts cut into bitesize cubes
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2 cups of uncooked rice
4 cups of water or chicken stock (I use chicken stock for more flavor)
Garlic powder
Onion powder
Black pepper
1 lb. broccoli florets (optional)
1 1/2 packs Crushed Ritz crackers (for 2 casseroles)
butter

Sprinkle garlic and onion powder and pepper on the cut up chicken to lightly coat.

Throw everything but the crackers and butter in a big bowl and mix it up.

Pour into greased casserole dishes.

Top with crushed crackers and dot with butter.

Bake at 400 degrees for 60-75 minutes until it's golden brown and bubbly. (I do 75 minutes)

ENJOY!

I don't add salt because these soups are loaded with salt, and it can be added after the fact. This is comfort food at it's best!!!

Thanks!

 

[Jay59]

Famously, Abraham Lincoln loved Chicken Fricassee. It is a nontrivial recipe for a home cook. This is a bit easier.

Chicken Fricassee​

​

6 bone-in, skin-on chicken thighs (about 1 3/4 pounds)​

Ss&P to taste​

1/4 cup flour​

2 Tbsp unsalted butter​

2 cups button mushrooms, quartered if large and halved if small​

2 cloves garlic, thinly sliced​

1 medium yellow onion, diced (1 cup)​

2 medium carrots, peeled and chopped (1 cup)​

1 bay leaf​

4 sprigs fresh thyme​

1/4 cup dry white wine​

3/4 cup chicken broth​

1/4 cup heavy cream​

​

Dry chicken thighs with paper towls.​

Season both sides with the salt and pepper, then coat with flour shaking off any excess.​

Transfer to a large skillet or Dutch oven, skin side down.​

Turn the heat to medium and let cook until the skin is crisp, about 8 minutes​

Flip and let cook for another 2 minutes then transfer to a plate and set aside.​

​

In another pan, add the butter and mushrooms to the pan and cook for about 3 minutes​

Toss and let cook until they have shrunken by half, about 3 more minutes.​

Add the garlic, onion, carrots, bay leaf, and thyme sprigs and sauté until the onions are translucent, about 5 minutes.​

​

Deglaze the original pan with wine, scraping any bits from the bottom​

Add to the vegetable mix​

Bring to a boil and reduce to simmer​

Add the chicken back to the pan skin side up​

Cook at medium low until the chicken cooked registers 165°F, about 15 to 20 minutes.​

​

Add the cream to the center of the pan, gently mixing and swirling to distribute​

Adjust seasonings and remove bay leaf​

 

[Minerva]

I have a "White Trash Recipe" for chicken and rice I made a lot and froze when batch cooking when our kids were growing up. They have both asked that I share the recipe with them.

One large (12-14 thighs) package of chicken thighs. Skinned and deboned. (breasts do not do well for me, they tend to be bland and dry with this)
2 boxes Uncle Ben's Original Wild Rice
1 can Cream of Mushroom
1 can Cream of Chicken
1 large can mushrooms
1 package Lipton Onion Soup Mix

Dump rice and seasoning package into 11 x 14 casserole dish
Dump 1/2 envelope soup mix. (I crush the the mix up a bit in the envelope before doing this to make the onion bits smaller)
Add both cans of soup and mushrooms.
Mix and level.
Roll thighs up and place on top, sprinkle with remaining dry soup mix.
Cover with foil, and bake at 350 for 1 hour 15 minutes.

I check the rice at an hour but generally it takes longer.

You can add additional brown rice to the mix, for each 1/2 cup or rice, add 3/4 cup water or chicken stock.
You can use Cream of celery, this isn't a picky recipe.

 

[Jay59]

This is a variant of a rotisserie chicken recipe. This would take two birds making it good for a family gathering.

With wild rice, I would bring it to a boil and let it cool slowly while you strip the chickens. Throw the bones and skin in a pan and boil them for broth. Once the rice is cooled to merely hot, drain and pour into greased baking dishes and add the remaining ingredients. Bake as before but reduce the time to 45 minutes.

You could do half wild rice and half brown. Do those together. If you want to add white rice, add it with the soup. Contrary to most uses, do not rinse your white rice. You want the extra starch to help the casserole set.