Creamy Chicken Rice Casserole

Ouadie Rhabbouron

📝 Instructions

 

 

Step 1: Preheat and Prepare

 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the baking dish: Lightly grease a 9x13 inch baking dish with non-stick cooking spray or butter.

 

Step 2: Combine the Cream Base

 

  1. In a large mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, and chicken broth (or broth/milk mixture) until smooth and well combined.
  2. Stir in the dry onion soup mix, salt, and pepper.
  3. If using frozen mixed vegetables, stir them into the soup mixture now.

 

Step 3: Layer the Casserole

 

  1. Rice Layer: Spread the uncooked long-grain white rice evenly across the bottom of the prepared baking dish.
  2. Cheese Layer (Optional): Sprinkle 1 cup of the shredded cheddar cheese over the rice layer.
  3. Soup Mixture: Carefully pour the creamy soup mixture over the rice and cheese, ensuring the rice is mostly submerged.
  4. Chicken Layer: Place the cubed chicken breasts (or whole chicken breasts) evenly on top of the rice and soup mixture. The chicken will cook directly in the sauce.

 

Step 4: Bake (The "No Peek" Method)

 

  1. Cover Tightly: Cover the baking dish tightly with aluminum foil. This is crucial for trapping the steam required to cook the rice thoroughly.
  2. Bake: Place in the preheated oven and bake for 1 hour and 15 minutes. Avoid removing the foil during this time to prevent the steam from escaping (hence the nickname "No Peek Chicken").

 

Step 5: Finish with Cheese

 

  1. Check for Doneness: After 1 hour and 15 minutes, carefully remove the casserole from the oven. Uncover it and gently check a piece of chicken (internal temperature should be $165^\circ\text{F}$) and the rice (it should be tender and fully cooked). If the rice is still crunchy, re-cover and bake for another 10-15 minutes.
  2. Add Final Cheese: Once cooked, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
  3. Melt Cheese: Return the dish to the oven, uncovered, for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

 

Step 6: Rest and Serve

 

  1. Rest: Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the sauce to set and the casserole to cool slightly.
  2. Garnish (Optional): Garnish with fresh chopped parsley or green onions for a touch of color.
  3. Serve warm with a side salad or steamed greens.

 

💡 Recipe Notes and Tips

 

  • Rice Choice is Key: Do not substitute Instant or Minute rice, as the extended baking time will turn it into mush. Regular long-grain white rice is best. Brown rice can be used but will require about 30-45 minutes of extra baking time and potentially an extra 1/2 cup of liquid.
  • For Extra Creaminess: Replace 1 cup of chicken broth with 1 cup of whole milk or half-and-half in the soup mixture.
  • Using Cooked Chicken: If you are using pre-cooked rotisserie or leftover chicken, you can cube it and stir it directly into the soup/rice mixture before baking. The total bake time may be slightly reduced.
  • Vary the Veggies: Feel free to sauté fresh diced carrots, celery, and onion and add them to the soup mixture before baking for a richer, more complex flavor base.
  • Leftovers: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.

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