Title : easy chicken and rice soup casserole Carrots peas shredded crayonsandcravings incredibly rotisserie
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easy chicken and rice soup casserole Carrots peas shredded crayonsandcravings incredibly rotisserie
If you're looking for a delicious, easy-to-make dinner that will please your entire family, then look no further than this chicken and rice casserole recipe! It's perfect for busy weeknights when you need to get dinner on the table fast, but still want something tasty and satisfying that everyone will love.
Easy Chicken and Rice Casserole
Ingredients:
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1 cup of long-grain white rice
- 1 1/2 cups of water
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of dried thyme
- 1/4 tsp of black pepper
- 4 boneless, skinless chicken breasts
- 1/2 cup of grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, water, garlic powder, onion powder, thyme, and pepper. Stir to combine everything well.
- Add the uncooked rice to the soup mixture and stir again.
- Pour the rice and soup mixture into a 9x13 inch baking dish.
- Arrange the chicken breasts on top of the rice mixture in the baking dish.
- Sprinkle the chicken with the grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the foil and let the casserole bake for an additional 5-10 minutes to get the cheese on top nice and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Healthy Chicken and Rice Casserole
Ingredients:
- 2 cups of brown rice (uncooked)
- 4 cups of chicken broth
- 1 tbsp of olive oil
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of frozen peas
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup of grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F.
- In a large pot, bring the chicken broth to a boil over high heat.
- Stir in the uncooked rice and reduce the heat to low. Cover the pot and let the rice simmer for 30-40 minutes, or until tender.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and garlic, and stir until softened.
- Add the chopped bell peppers to the skillet and stir until they're also softened, about 5 minutes.
- Add the frozen peas to the skillet and stir until they're heated through, about 2-3 minutes.
- In a large mixing bowl, combine the cooked rice, chicken, and vegetable mixture. Stir everything together well.
- Transfer the mixture to a 9x13 inch baking dish and sprinkle the Parmesan cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
So there you have it - two delicious and easy-to-make chicken and rice casserole recipes that are sure to be a hit with your family! Whether you prefer the classic comfort food version or the lighter, healthier version, both recipes are sure to become staples in your dinner rotation. Try them both and see which one you like best!
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