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Diced Chicken And Rice Casserole Recipes

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Chicken Pot Pie with Bisquick This is Not Diet Food
Chicken Pot Pie with Bisquick This is Not Diet Food from www.thisisnotdietfood.com

Description

Diced chicken and rice casserole is a comforting and delicious one-pot meal that is perfect for any day of the week. The dish is easy to make and requires minimal effort but is packed with flavor and nutrients. The casserole is made with tender diced chicken, fluffy rice, and a variety of vegetables and seasonings that come together in a creamy sauce. The dish is hearty, filling, and can be customized to suit your taste preferences.

Prep Time

The prep time for diced chicken and rice casserole recipe is around 15-20 minutes. This includes chopping the vegetables, dicing the chicken, and measuring out the ingredients.

Cook Time

The cook time for diced chicken and rice casserole recipe is around 30-45 minutes in the oven. This will depend on the type of oven and the thickness of the casserole.

Ingredients

The ingredients required for diced chicken and rice casserole recipe are:
  • 2 cups of cooked white rice
  • 2 cups of diced cooked chicken
  • 1 can of cream of chicken soup
  • 1 cup of milk
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped bell pepper
  • 1/2 cup of shredded cheddar cheese
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Equipment

The equipment required for diced chicken and rice casserole recipe are:
  • Large mixing bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Chef's knife and cutting board
  • Spatula

Method

Here are the steps to make diced chicken and rice casserole recipe:
  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine the cooked white rice, diced cooked chicken, chopped onion, chopped celery, and chopped bell pepper.
  3. In a separate bowl, whisk together the cream of chicken soup, milk, olive oil, salt, and pepper until well combined.
  4. Pour the soup mixture over the rice and chicken mixture and stir to combine.
  5. Transfer the mixture to a 9x13 inch baking dish and spread it out evenly.
  6. Sprinkle the shredded cheddar cheese on top of the casserole.
  7. Cover the baking dish with foil and bake in the preheated oven for 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
  9. Remove from the oven and let the casserole cool for a few minutes before serving.
  10. Garnish with chopped parsley or green onions if desired.

Notes

You can customize the diced chicken and rice casserole recipe by adding or substituting vegetables and seasonings to suit your taste preferences. You can also use brown rice instead of white rice for a healthier option. Leftover diced chicken and rice casserole can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

The nutrition information for diced chicken and rice casserole recipe per serving (serves 6) is:
  • Calories: 390
  • Protein: 21g
  • Fat: 17g
  • Carbohydrates: 38g
  • Sodium: 850mg
  • Sugar: 3g

Recipe Tips

Here are some recipe tips to make the perfect diced chicken and rice casserole:
  • Use leftover cooked chicken to save time and money.
  • Make sure to cook the rice according to the package instructions before adding it to the casserole.
  • Use a sharp knife to chop the vegetables evenly.
  • Whisk the soup mixture until smooth to avoid lumps.
  • Make sure to cover the casserole with foil to prevent the cheese from burning.
  • Let the casserole cool for a few minutes before serving to avoid burning your tongue.

Enjoy your delicious and comforting diced chicken and rice casserole!


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