Chicken and Rice Casserole Recipe

Cooked rice: Provides the base of the casserole, offering a starchy, filling component.

Cooked chicken: Adds protein and a savory flavor, making the dish hearty and satisfying.

Cream of mushroom soup: Adds creaminess and depth of flavor to the casserole.

Chicken broth: Enhances the chicken flavor and helps to keep the casserole moist.

Shredded cheddar cheese: Melts into the casserole, adding a rich, cheesy taste.

Frozen peas: Adds a touch of sweetness and a pop of color to the dish.

Salt and pepper: Essential seasonings to enhance the overall flavor of the casserole.

When preparing this chicken and rice casserole, ensure that the cooked rice is slightly undercooked. This allows the rice to absorb the chicken broth and cream of mushroom soup during baking, resulting in a more flavorful and cohesive dish. Additionally, thaw the frozen peas before mixing them in to ensure even cooking and a consistent texture throughout the casserole.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that provides a similar texture and can be a healthier alternative.

• cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that can mimic the texture of chicken when cooked properly.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup offers a similar creamy consistency and flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is suitable for vegetarians.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and offers a mild flavor that complements the dish.

• frozen peas - Substitute with frozen green beans: Frozen green beans provide a similar texture and nutritional value.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish, enhancing its flavor.

• Allow the chicken and rice casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole to an airtight container. If you prefer, you can also divide it into individual portions for easier reheating.
• Store the container in the refrigerator for up to 3-4 days. Make sure to label it with the date to keep track of its freshness.
• For longer storage, consider freezing the casserole. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, transfer the casserole to a freezer-safe container.
• When freezing, label the container with the date and contents. The casserole can be frozen for up to 2-3 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for about 20-25 minutes, or until warmed through.
• If reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
• For a quicker option, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.
• To maintain the best texture and flavor, avoid reheating the casserole multiple times. Instead, reheat only the amount you plan to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken and rice casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the casserole from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is heated through and bubbly.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Transfer a portion of the chicken and rice casserole to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the casserole halfway through to ensure even heating.
  5. Continue microwaving in 1-minute increments until the casserole is heated through.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of chicken broth or water to the skillet to prevent sticking.
  3. Add the leftover chicken and rice casserole to the skillet.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, stirring occasionally.
  5. Ensure the casserole is heated evenly and thoroughly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken and rice casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to keep the casserole moist.
  4. Heat for about 10-15 minutes, checking halfway through.
  5. Remove the foil for the last 3-5 minutes to allow the top to crisp up.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the cooked rice, shredded chicken, cream of mushroom soup, chicken broth, shredded cheddar cheese, and frozen peas.

• Baking dish: A dish to transfer the mixed ingredients into for baking.

• Measuring cups: Used to measure out the cooked rice, chicken broth, and shredded cheddar cheese accurately.

• Can opener: To open the can of cream of mushroom soup.

• Wooden spoon: For mixing all the ingredients together in the mixing bowl.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

• Cooling rack: A place to let the casserole cool for a few minutes before serving.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Instant rice: Opt for instant rice to cut down on cooking time.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to avoid the extra step of grating.

Microwave peas: Quickly thaw frozen peas in the microwave instead of waiting for them to thaw naturally.

One-pot cooking: Mix all ingredients in a single large mixing bowl to minimize cleanup time.