Chicken and Rice Casserole is easy to make and freezer friendly. Make a double batch to have for busy nights.
I’ve noticed when it comes to casseroles most people either love them or hate them. I, obviously, fall in the love ’em category so I’m always on the look out for new ones. Another type of recipe I’m on the look out for is new ways to cook chicken because we eat a lot of it.
I first made chicken and rice casserole about ten or twelve years ago and I started with Paula Deen’s recipe which is a good recipe but unfortunately isn’t freezer friendly so when I saw a recipe on Mommy’s Kitchen for a copycat of Stouffer’s Grandma’s Chicken and Rice Bake that was freezer friendly I was thrilled.
Of course being me I made a few changes to the recipe. It’s very rare that I leave a recipe as written.
- 2 cups converted rice
- 4 cups water
- 1 or 2 carrots, diced
- 1 1/2 cups frozen peas
- 1 10 ounce can of condensed cheese soup
- 1 10 ounce can cream of mushroom soup
- 2 10 ounce cans cream of chicken soup
- 1 cup milk
- 3-4 cups shredded cooked chicken
- 1 large onion, diced
- 1 or 2 garlic cloves. minced
- 1-2 Tablespoons olive oil
- 1 cup plain panko bread crumbs
- 2 Tablespoons butter, melted
- 1/2 teaspoon dried parsley
- Cook the rice in the water according to package directions.
- Heat the olive oil in a large skillet over medium heat. Cook the carrots, onions, and garlic for about 10 minutes or until the carrots are tender and the onions are translucent.
- In a large bowl mix together the cooked rice, the cooking sauce, soups, carrots, onions, garlic, peas, chicken, and milk.
- Divide between two 2 quart baking dishes.
- In a small bowl combine the breadcrumbs, and dried parsley. Drizzle the melted butter over the crumbs and stir to coat. Sprinkle half the breadcrumbs over each casserole.
- Cook the fresh casserole at 350 for 40-45 minutes or until hot and bubbly and the topping has browned.
- Wrap unbaked casserole well in foil. Label. Thaw in refrigerator overnight.If using a glass or ceramic dish that is cold let the dish sit at room temperature for about 30 minutes to take the chill off before baking to prevent shattering. Bake at 350 for 45 minutes to an hour or until hot and bubbly and topping has browned.
- Let rest for 10-15 minutes before serving.
Adapted from Mommy's Kitchen
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