Chicken and Rice Casserole - The World's Food
By The World's Food
Yield: 8-12
Time: 90 minutes
Throwback time! A super easy old school one-pot recipe that will feed a crowd.
Ingredients
1
stick (1/4 lb) butter
1
onion, chopped
5
garlic cloves, minced
2
pounds chicken breast, cubed
2
cups water
2
cups instant brown or white rice (for example, Minute brand)
2
Tablespoons chicken flavored bouillon (for example, Knorr)
1
can (10.5 oz) cream of chicken soup
1
can (10.5 oz) cream of mushroom soup
1
can (10.5 oz) cream of celery soup
12
oz frozen peas and carrots, optional
Preparation
Step 1
Preheat oven to 350 F
Step 2
Heat a Dutch oven over medium-high heat
Step 3
Add butter and cook until slightly browned, about 3 min
Step 4
Add onion and cook until slightly translucent, about 5 min
Step 5
Add garlic and cook until fragrant, about 2 min
Step 6
Add chicken and cook 5 min
Step 7
Add remaining ingredients, stir well, then bake uncovered at 350 F for 65-75 min
Step 8
Rest 15 min at room temperature before serving
Preheat oven to 350 F
Step 2
Heat a Dutch oven over medium-high heat
Step 3
Add butter and cook until slightly browned, about 3 min
Step 4
Add onion and cook until slightly translucent, about 5 min
Step 5
Add garlic and cook until fragrant, about 2 min
Step 6
Add chicken and cook 5 min
Step 7
Add remaining ingredients, stir well, then bake uncovered at 350 F for 65-75 min
Step 8
Rest 15 min at room temperature before serving
See It Made!
