Just be sure it’s in an air-tight container. You can store this no-peek chicken rice casserole for 3-4 days in the fridge. How to Store Your Chicken and Rice Casserole Add 1 to 2 cups of shredded cheddar cheese on top. Cheese makes everything better! If you’d like to make this a cheesy casserole, take the aluminum foil off during the last 5 minutes.Use thinner chicken slices if in a rush.You can even mix wild rice and white rice. Lower the salt with reduced sodium soup.Or simply double up on the cream of celery. Try cream of chicken soup instead of cream of mushroom. Sour cream Shredded cheddar cheese For the casserole topping: Ritz crackers Or a similar buttery cracker, like Town House. Mix it up with different types of soup. Frozen broccoli florets Condensed cream of chicken soup Milk I like using either whole or reduced-fat milk when cooking.Evenly sprinkle the cheddar cheese over top. Stir everything together until well combined. Cut the cooking time by 20 to 30 minutes if you decide to go this route. Add the uncooked instant rice, chicken stock, cream of chicken soup, cream of celery soup, and onion soup seasoning mix into the casserole dish. Speed up your meal with chicken tenders! The smaller pieces of chicken will make for a shorter baking time.The steam will cook the rice and chicken to perfection. Once you put the aluminum foil over the casserole, there’s literally no peeking with this recipe!Īlthough tempting, it’s important that this meal bake in its own juices. You can feed your entire family in record time. This creamy chicken and rice dinner is the perfect comfort food, without the guilt! Pop it in the oven and you’re good to go! It’s a simple combo of condensed soups, long-grain rice, and tender chicken.Ĭombine the rice, soups, and water in a 9×13-inch baking dish. This no-fuss chicken dinner recipe is perfect on those busy weeknights when you’re in a hurry.
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