Skip to content Skip to sidebar Skip to footer
Home / casserole / chicken / recipe / rice / soup

Chicken Rice Soup Casserole Recipe

Post a Comment
Table of Contents [Show]

Chicken and Rice Casserole Dinner at the Zoo
Chicken and Rice Casserole Dinner at the Zoo from www.dinneratthezoo.com

Description

This chicken rice soup casserole is a hearty and comforting dish that is perfect for any day of the week. It is a one-pot meal that is easy to make and is sure to please the entire family.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup uncooked white rice
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can water (use the soup cans to measure)
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup shredded cheddar cheese

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Knife and cutting board
  • Spatula or wooden spoon
  • Casserole dish

Method

  1. Preheat the oven to 375°F.
  2. In a large pot or Dutch oven, sauté the chicken, onion, and garlic over medium heat until the chicken is browned and the onion is translucent.
  3. Add the rice, cream of chicken soup, cream of mushroom soup, water, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
  4. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  5. Simmer for 20 minutes, or until the rice is cooked and the liquid has been absorbed.
  6. Transfer the mixture to a casserole dish and top with the shredded cheddar cheese.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and let cool for a few minutes before serving.
  9. Enjoy!

Notes

  • You can customize this recipe by using different types of rice or different types of cheese.
  • You can also add in some frozen peas, carrots, or corn for added flavor and nutrition.
  • This casserole can be made ahead of time and stored in the fridge for up to 3 days before baking.

Nutrition Info

Serving size: 1/6 of the casserole

  • Calories: 398
  • Total Fat: 16g
  • Saturated Fat: 6g
  • Cholesterol: 81mg
  • Sodium: 1217mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 1g
  • Sugar: 1g
  • Protein: 25g

Recipe Tips

  • Make sure to use a pot or Dutch oven that is large enough to hold all of the ingredients.
  • If you don't have cream of chicken or cream of mushroom soup, you can use any condensed cream soup that you have on hand.
  • If you want to add some extra flavor, you can sprinkle some paprika or garlic powder on top of the cheese before baking.
  • This casserole is great served with a side salad or some steamed vegetables.

Post a Comment for "Chicken Rice Soup Casserole Recipe"