Baked Chicken and Rice Casserole
Try this Baked Chicken and Rice Casserole recipe, or contribute your own.
Try this Baked Chicken and Rice Casserole recipe, or contribute your own.
- Carbohydrate 281.883394965278 g
- Cholesterol 313.892021313889 mg
- Fat 72.8697912736111 g
- Fiber 11.4240003204346 g
- Protein 127.863004978333 g
- Saturated Fat 19.2928850801944 g
- Serving Size 1 1 recipe (1482g)
- Sodium 3042.99073130647 mg
- Sugar 270.459394644843 g
- Trans Fat 8.43763611366668 g
- Calories 2330 calories
Step-by-step
- Set oven to 375 degrees.
- In a mixing bowl combine cream of chicken soup, chicken breasts, rice, water and seasonings until well combined.
- Add mixture to a greased medium sized baking dish. Cover dish and place in oven for 1 hour.
- Serve hot.
- If No Cream of Chicken Soup around, make your own! Simmer together 2½ cups chicken broth, 1½ cups milk, ½ cup flour, 1 tsp garlic powder, 1tsp onion powder, ½ tsp salt, ½tsp pepper for a home made version
Swapping white rice for brown rice requires adjusting the liquid ratio because unprocessed grains demand more moisture and extended thermal energy to soften completely. Understanding how ingredients interact inside a covered baking vessel prevents uneven textures and ensures both the protein and the starch finish cooking simultaneously at 375 degrees.
- Grease the baking dish thoroughly with butter or neutral oil to prevent starches from bonding to the ceramic or glass surface during the one-hour bake time.
- Cover the casserole tightly with aluminum foil to trap steam, which forces the grains to absorb the surrounding broth rather than drying out in the oven.
- Check the internal temperature of the chicken breasts with a digital thermometer until it reaches 165 degrees to avoid dry, overcooked poultry.
- Incorporate frozen peas during the final ten minutes of resting if using them, protecting their bright green color and crisp bite from prolonged heat.
- Store leftovers in an airtight container within the refrigerator for up to three days, reheating individual portions thoroughly before serving.
Adapting this base method for dietary restrictions simply means swapping standard cream soup for homemade Velouté thickened with gluten-free flour blends. Precise control over liquid absorption ultimately dictates whether the final starch achieves a tender bite or remains stubbornly crunchy.
