We all know the old adage that Chicken Soup is what you should eat when you do not feel well. This is not a recipe for Chicken Soup, however, this is just as good, maybe better. This is for a Creamy Chicken and Rice Casserole that is going to help you feel full, feel better and feel comforted. This dish is a creamy chicken baked and combined with Rice.
This recipe allows you to be versatile in the ingredients you use. You do not have to use certain cuts of meat, although some are considered easier than others to use.
I remember growing up to have this when winter hit. It was on the weekly menu. I am betting it was because of the Chicken Soup theory. It worked I guess. You could also add in vegetables or use brown rice.
This dish is really easy to make and place in the oven. It includes little ways to make cooking a meal easier when you do not feel well.
Which cut of Chicken should I use for this recipe?
This is the perfect question. When I said versatile, I really meant it. You could use any chicken that is leftover, you could stop by the store and pick up a Rotisserie Chicken and shred the chicken off, you could roast a fresh chicken or you could use Chicken breasts that just need to be cut into bite sized pieces.
How do I reheat this dish?
This is simple: cut a portion of the casserole, place it into a microwave dish and heat until the desired temperature is reached. You could also place the entire casserole dish on a tray and cover it with foil, place it in the oven and heat through.
Can I freeze the leftovers?
You can place the food in an airtight container and place it in the freezer for up to 4 months. Thaw the dish in the refrigerator overnight before reheating.
Ingredients:
3 to 4 cups Chicken, cubed and cooked
1 box Rice a Roni, chicken flavor
8 ounces tub Sour Cream
1 can Cream of Onion soup mix
2 cups Cheddar Cheese, shredded
French’s Fried Onions for Garnish
How to make Creamy Chicken & Rice Casserole:
Step 1. Preheat the oven to 350*
Step 2. Spray a baking dish, 9×13, with nonstick cooking spray
Step 3. Prepare the Rice a Roni according to the package directions
Step 4. Stir the Sour Cream and soup into the rice
Step 5. Add in the cubed chicken pieces and stir the mixture
Step 6. Spread the mixture into the prepared baking dish
Step 7. Sprinkle the shredded cheese on the top and place the dish in the oven
Step 8. Bake for 40 minutes
Step 9. Remove and let cool for 5 minutes
Step 10. Top with the French’s Fried Onions if wanted
Creamy Chicken & Rice Casserole
We all know the old adage that Chicken Soup is what you should eat when you do not feel well. This is not a recipe for Chicken Soup, however, this is just as good, maybe better.
Ingredients
- 3 to 4 cups Chicken, cubed and cooked
- 1 box Rice a Roni, chicken flavor
- 8 ounces tub Sour Cream
- 1 can Cream of Onion soup mix
- 2 cups Cheddar Cheese, shredded
- French’s Fried Onions for Garnish
Instructions
1. Preheat the oven to 350*
2. Spray a baking dish, 9x13, with nonstick cooking spray
3. Prepare the Rice a Roni according to the package directions
4. Stir the Sour Cream and soup into the rice
5. Add in the cubed chicken pieces and stir the mixture
6. Spread the mixture into the prepared baking dish
7. Sprinkle the shredded cheese on the top and place the dish in the oven
8. Bake for 40 minutes
9. Remove and let cool for 5 minutes
10. Top with the French’s Fried Onions if wanted
Notes
Which cut of Chicken should I use for this recipe?
This is the perfect question. When I said versatile, I really meant it. You could use any chicken that is leftover, you could stop by the store and pick up a Rotisserie Chicken and shred the chicken off, you could roast a fresh chicken or you could use Chicken breasts that just need to be cut into bite sized pieces.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 721Total Fat 46gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 24gCholesterol 250mgSodium 783mgCarbohydrates 14gFiber 0gSugar 3gProtein 60g
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