Chicken and Rice Casserole
Ingredients:
1 1/2 lb boneless skinless chicken breasts, cubed
5 cups chicken stock
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of celery soup
1/4 cup unsalted butter, melted
1/4 cup mayonnaise
1 1/2 cups converted long grain rice (uncooked)
1 small onion, finely diced
1 (2.25 oz) package Lipton chicken noodle soup mix
1 1/2-2 tsp garlic salt
1/2 tsp lemon pepper or black pepper
2 tbsp butter, cubed or sliced for the top
2 tbsp grated Parmesan cheese
Finely chopped parsley for garnish
Directions:
1️⃣ Preheat your oven to 350°F (175°C) and spray a 13 x 9 inch baking dish with cooking spray.
2️⃣ In the baking dish, combine the uncooked rice, chicken stock, cream of chicken soup, cream of celery soup, melted butter, mayonnaise, chicken noodle soup mix, garlic salt, lemon pepper, and diced onion. Whisk until fully combined.
3️⃣ Arrange the cubed chicken on top of the mixture, pressing gently into the mixture. Dot the top with additional butter.
4️⃣ Cover the dish with foil and bake for 1 1/2 hours. Uncover, sprinkle with Parmesan cheese, and bake for an additional 30 minutes, or until the rice is tender and the liquid is absorbed.
5️⃣ Garnish with finely chopped parsley before serving. Optionally, top with shredded cheddar cheese before the final baking step for an extra cheesy touch.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes | Kcal: 450 kcal | Servings: 8 servings
Note About The Recipe:
◻️ For a creamier texture, you can add an extra can of cream of chicken or celery soup.
◻️ Make sure to cover the dish tightly with foil to keep the moisture in during baking.
◻️ This dish is great for meal prepping and can be frozen in individual portions for a quick meal later.