Chicken and Rice Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
287 kcal
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Course
Main Course
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Cuisine
American
Chicken and Rice Casserole
Description
Chicken and Rice Casserole uses a mixture of long grain and wild rice simmered in chicken broth and water until tender. The cooked rice is combined with sautéed celery, carrots, and onions along with diced chicken and frozen peas, all mixed into a thickened homemade cream of chicken soup made with butter, flour, chicken broth, and milk. A buttery corn flake topping adds a crunchy texture contrasting with the creamy interior. Baking the casserole in a 9x13 inch dish at 375°F melds flavors and creates a golden topping.
The casserole features savory elements from the sautéed vegetables and herbs, balanced by the mild flavor of the rice and chicken. The corn flake topping adds a crisp finish that contrasts with the softness of the casserole, while the homemade soup base ensures a creamy texture without canned soup. This dish works well as a hearty main course, suitable for family meals, and can be served with a side salad or steamed vegetables.
The recipe suggests using rotisserie or pre-cooked chicken for convenience, and notes that you can add shredded cheese to incorporate a cheesy layer. Careful simmering of the rice and proper preparation of the homemade soup are essential to achieve the right consistency. The corn flakes should be coated in melted butter before topping to maximize crispness.
Ingredients
- 1 long grain rice see note, 7-ounce box
- 1 wild rice see note, 7-ounce box
- 4 tablespoons butter divided
- 1 ¼ cup water
- 1 cup chicken broth
- 4 celery chopped, stalks
- 2 carrot chopped, whole
- ½ yellow onion diced
- 4 cups chicken see note, cooked, diced
- 1 cup peas frozen
- 2 cups corn flakes
homemade cream of chicken soup
- 6 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, cracked
- ½ teaspoon garlic powder
- 1 cup chicken broth
- 1 cup milk
Instructions
- Preheat oven to 375 degrees and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Stir in rice, then add 1 cup chicken broth and water and bring to a boil.
- Reduce to simmer, cover, and cook for 25 minutes til rice is fully cooked. Meanwhile, prepare the cream of chicken soup, veggies, and corn flake topping.
Prepare the veggies
- In a medium sauce pan melt 2 tablespoons butter.
- Add celery, carrots, and onions and saute 3-4 minutes til onions are translucent and celery becomes fork-tender. Remove from heat.
Prepare the cream of chicken soup
- In a medium sauce pan over medium-high heat, melt the butter.
- Stir in flour, then whisk in chicken broth and milk.
- Stir in salt, pepper, and garlic powder and bring sauce to a boil, stirring til thickened. Remover from heat.
Prepare the corn flake topping
- In a medium-size skillet melt 1 tablespoon butter and toss corn flakes in the melted butter to coat.
Bake the casserole
- Combine rice, veggies, chicken, peas, and cream of chicken soup and stir well. Spread evenly in prepared dish.
- Sprinkle buttered corn flakes evenly over the top.
- Bake, uncovered, for 35 minutes until corn flakes begin to brown. Garnish with chopped parsley and cracked black pepper if desired and serve.
Notes
- Use rotisserie or pre-cooked chicken to reduce preparation time.
- Adding 1 cup of shredded cheese like cheddar or Monterey Jack can make the casserole cheesy.
- Coat corn flakes with melted butter before topping to ensure a crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 665mg | 28% |
| Potassium | 453mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3973IU | 79% |
| Vitamin C | 20mg | 22% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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