Title : chicken rice casserole no canned soup Easy chicken & rice casserole
link : chicken rice casserole no canned soup Easy chicken & rice casserole
chicken rice casserole no canned soup Easy chicken & rice casserole
This week I’m sharing two delicious casserole recipes that are perfect for cozy nights in. These hearty meals are not only delicious, but they’re also easy to make and can be prepared in advance, making them ideal for busy weeknights.
Chicken and Rice Casserole
This skinny chicken and rice casserole is perfect for anyone who’s trying to eat healthier without sacrificing flavor. Here’s what you’ll need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked brown rice
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 cup nonfat plain Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup frozen peas
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Preheat your oven to 375°F. Cook the brown rice according to the package instructions and set it aside. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set it aside. In the same skillet, add the onion and celery and cook until the onion is translucent, about 5 minutes. Add the garlic powder, onion powder, salt, and black pepper and stir to combine. Add the cream of chicken soup and chicken broth and stir until smooth. Add the Greek yogurt, cheddar cheese, and frozen peas and stir until everything is well combined.
Add the cooked brown rice and chicken to the skillet and stir until everything is well coated with the sauce. Transfer the mixture to a 9x13 inch baking dish and smooth the top with a spatula. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Beef and Potato Casserole
This easy beef and potato casserole is a classic that never goes out of style. Here’s what you’ll need:
- 1 lb lean ground beef
- 4 cups thinly sliced potatoes
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Preheat your oven to 375°F. Brown the ground beef in a large skillet over medium-high heat. Season with garlic powder, salt, and black pepper. Drain any excess fat and transfer the ground beef to a large bowl. Add the sliced potatoes to the bowl and mix everything together. In a separate bowl, whisk together the cream of mushroom soup and milk.
Transfer the beef and potato mixture to a 9x13 inch baking dish and spread it out evenly. Pour the cream of mushroom soup mixture over the top of the beef and potato mixture. Sprinkle the shredded cheddar cheese over the top of the casserole.
Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Both of these casseroles are sure to be a hit with your family and friends. They’re comforting, filling, and so easy to make. Don’t be afraid to get creative with the recipes and try new things - you never know what delicious combinations you might come up with!
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