Creamy Chicken Rice Casserole Recipe

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Creamy Chicken Rice Casserole Recipe

Read Reviews

We love rice, so I serve it at almost every meal. This is a stand-by in our home.—Donna Tyler, Riverdale, Arkansas

Recommended: 40 Super Easy Casseroles to Throw Together for Dinner Tonight

MAKES:

6-8 servings

TOTAL TIME:

Prep: 1-3/4 hours Bake: 55 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

6-8 servings

TOTAL TIME:

Prep: 1-3/4 hours Bake: 55 min.

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

Directions

Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours.
Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender. Yield: 6-8 servings.

Originally published as Chicken Rice Casserole in Taste of Home December/January 1998, p44

Nutritional Facts

1 each: 525 calories, 15g fat (4g saturated fat), 70mg cholesterol, 1223mg sodium, 66g carbohydrate (4g sugars, 3g fiber), 28g protein.

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours.
Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender. Yield: 6-8 servings.

Originally published as Chicken Rice Casserole in Taste of Home December/January 1998, p44

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MY REVIEW

mgirouxx User ID: 1298209 50297

Reviewed Jan. 20, 2011

"Sorry, but we didn't enjoy this. The rice came out quite dry, and there was much too much of it in proportion to the other ingredients. It was pretty onion-y, and I also wasn't crazy about the canned soup taste--it was overwhelming, even though I had added some fresh thyme to the mix. I might try a variation of this, cutting the rice back to 2 1/2 cups or less, and maybe replacing some of the stock with wine for flavor."

MY REVIEW