Chicken and Rice Casserole - The World's Food
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) butter1 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
