Title : chicken rice casserole without canned soup Yummyhealthyeasy casseroles
link : chicken rice casserole without canned soup Yummyhealthyeasy casseroles
chicken rice casserole without canned soup Yummyhealthyeasy casseroles
Chicken and rice casserole is a classic comfort dish that many of us have fond memories of enjoying with our families. It’s a warm and hearty meal that’s perfect for any time of year, and can be dressed up or down depending on your taste preferences. Here are two delicious chicken and rice casserole recipes, without canned soup, that are sure to become favorites in your home:
Chicken and Rice Casserole Recipe #1
Ingredients:
- 1 lb chicken breast, cooked and cubed
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1/2 cup milk
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup shredded cheddar cheese
Instructions:
- Preheat oven to 375°F.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened, about 3-4 minutes.
- Add in cooked chicken, thyme, basil, salt, and black pepper. Stir to combine and cook 2-3 minutes until chicken is heated through.
- Stir in uncooked rice, chicken broth, milk, peas, and corn. Bring to a boil, then reduce heat to low and cover. Let simmer for 18-20 minutes until rice is fully cooked and liquid is absorbed.
- Transfer mixture to a baking dish and sprinkle with shredded cheese.
- Bake for 10-15 minutes until cheese is melted and bubbly.
Chicken and Rice Casserole Recipe #2
Ingredients:
- 1 lb chicken breast, cooked and cubed
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 tbsp butter
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 1 cup shredded sharp cheddar cheese
Instructions:
- Preheat oven to 375°F.
- Add butter to a large skillet over medium heat. Once melted, add onion, green pepper, and garlic, and cook until softened, about 3-4 minutes.
- Add chicken to the skillet with thyme, oregano, 1/2 tsp salt, and black pepper. Cook for 5-7 minutes until chicken is browned.
- Stir in rice and chicken broth. Bring to a boil, then reduce heat to low and cover. Let simmer for 18-20 minutes until rice is fully cooked and liquid is absorbed.
- Transfer mixture to a baking dish and sprinkle with shredded cheese and remaining 1/2 tsp salt.
- Bake for 10-15 minutes until cheese is melted and bubbly.
Both of these chicken and rice casserole recipes are sure to please the whole family. They’re flavorful, easy to prepare, and can be made ahead of time to simplify mealtime. Try them today and enjoy the warmth and comfort of a classic dish!
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