Updated February 10, 2022 Have you ever had the classic Campbell's chicken and rice casserole made with canned cream of mushroom soup? I admit I have not, though the idea of it intrigued me recently. The dish sort of reminds me of my mother's arroz con pollo, but with mushrooms and without tomatoes. With this recipe, I set out to make a scratch cooking version of chicken and rice casserole, sans the cans, with the goal of extracting as much flavor as I could out of the ingredients. How to Make Chicken and Rice CasseroleFirst, note that we use chicken thighs, instead of the more popular (and more expensive) breasts. 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 are cooked in the same pan with the browned chicken bits. Then the mushrooms are browned, and the whole pan is deglazed with dry sherry. All goes into a casserole dish with stock, cream, sour cream, herbs, and rice. It's then topped with the chicken and baked in the oven. The rice cooks in the stock, the chicken finishes cooking, and the resulting chicken and rice bake is, as my 10-year-old nephew says, "Really good!" Simply Recipes / Michelle Becker What Kind of Rice to UseFor this chicken and rice casserole, I like to use medium or long grain white rice. The recipe assumes the rice requires approximately 1 1/2 cups of liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly. Simple Tip!Basmati rice also works in this recipe, and there's no need to adjust the cooking time. Can I Make This on the Stovetop?Sure! You can make this entire dish on the stovetop instead of the oven if you want. Just use a large sauté pan with a tight cover, and cook on low heat when all is assembled. Cook it at a low enough heat to keep a bare simmer, but not so high that you burn the rice. Can I Make This Casserole Ahead of Time?You can make part of the casserole ahead of time, and then assemble and bake before serving. Just follow the steps to brown the chicken, cook the onions, garlic, and mushrooms and move them to the casserole dish. Once you deglaze the pan with sherry, let it reduce and transfer it and any scraped up drippings to the casserole dish as well. Refrigerate until you are ready to cook, then start with mixing the chicken stock with cream and sour cream, before assembling the casserole and baking it. More Comforting Casseroles to Try
Doubling the RecipeIf you're feeding a crowd, it's easy to double this recipe, but it works better if you do it in two separate 9 x 13-inch casserole dishes instead of one larger pan. Double all the ingredients and follow these tips.
If you're making one to eat and one to freeze, we recommend cooking both of the casseroles, and freezing the second casserole after it has cooled completely. Instant Pot Chicken and Rice You can make this in and Instant Pot! Give it a try using our recipe. Can I Make This in a Slow Cooker? Yes! We have a slow cooker version of this
recipe, too. 5 Vegetable Sides for Chicken and Rice Casserole
This recipe assumes the rice requires about 1 1/2 cups of liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly. If you are avoiding cooking with alcohol, skip the sherry and deglaze the pan with a 1/4 cup extra of chicken stock. Depending on how salted your stock is, you may need to more generously salt this dish. You can always salt to taste at the table. Stovetop Method: To cook the casserole on the stovetop, use a large
sauté pan with a tight cover, cook on low when all is assembled. Cook it low enough to keep a simmer, but not so high that you burn the rice. If you don't have both Italian seasoning and poultry season, you can substitute 2 teaspoons of one of these herb mixes, or 2 tablespoons chopped fresh herbs such as rosemary, sage, thyme, and basil.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Can you cook rice and raw chicken together?Can You Cook Raw Chicken And Rice Together? Yes! Raw chicken and uncooked rice can be cooked together to make a perfect easy one pot meal. I prefer to at least sear the chicken in the pot first, because the browning adds so much flavor.
How does Jamie Oliver make chicken casserole?Ingredients. 2 tablespoons olive oil.. 4-6 boneless higher-welfare chicken thighs with skin on , (depending on the age and appetite of your children). 100 g higher-welfare bacon lardons or chopped bacon.. 1 large onion , chopped.. 2 small sweet potatoes , peeled and cut into cubes.. 16 button mushrooms , cut into quarters.. What do you eat with chicken and rice?Everything in This Slideshow. 1 of 16. Jeweled Green Beans. ... . 2 of 16. Sesame Broccoli. ... . 3 of 16. Sautéed Baby Squash with Scallions. ... . Simple Salad with Parmesan. Simple Salad with Parmesan Recipe. ... . Roasted Asparagus with Lemon. Roasted Asparagus with Lemon Recipe. ... . Blackberry Muffins. ... . Sautéed Butter-Thyme Mushrooms. ... . Wilted Spinach.. How do you make chicken casserole with Ritz crackers?Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings. Add to the bottom of your prepared casserole dish. Top your casserole with crushed crackers and melted butter. Bake for 20-30 minutes.
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