Mamaw's Chicken and Rice Casserole Recipe
Chicken and rice casseroles are a staple of American cooking. This version uses cream of mushroom, cream of celery, and cream of chicken to give a rich flavor to a quick school-night dinner when getting your back-to-school routine settled.
I have made this a couple of times EXACTLY the way it reads and it's really good, not to mention easy. This last time I made a few changes and this version is also good. I used 2 chicken breasts, cut into 1 inch cubes, 1 can of cream of chicken soup and 1 can of cream of cellery soup. I hate those partial cooked boxed rices so I always have my own cooked rice in the freezer to add to any dish. I used a can of portobello stems and pieces instead of the final can of mushroom soup and added chicken broth instead of water. Cooked at 400 until the chicken was cooked through and the rice had taken on the flavor of the sause. Since I made changes it doesn't really qualify as the same recipe even though I only made a few.
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It was delicious. I just used chicken broth instead of water, and sprinkled Panko over the pats of butter. I made two casseroles for a family party of 15 because I like having leftovers. Everyone loved it. I covered it with foil (Loosely) for about an hour and a half, and then I let it brown for the rest of the time. I served it with a big salad and rolls. We had birthday cake for dessert because it was someone's birthday!
My mom used to make this all of the time... except she would use bone -in, skin-on chicken She would just season the chicken...and place it on top of the rice mixture, skin side up and bake it. Never thought about making it an actual casserole. DUH! And loved adding broccoli and cheddar. Delicious!
This recipe really caught my eye so I decided to make it my own. I browned some ground turkey instead of the chicken to which I added a few dashes of poultry seasoning. I also used 1 can of cream of mushroom soup, 1 can of cream of chicken soup, and 1 can of cheddar cheese soup. And for the water I too used chicken broth(1 & 1/2 cups) and 1/2 cup of water. For the rice I used minute multi-grain medley. For a little green I added some frozen broccoli florets. Since the ground turkey was already cooked I only baked this for 45 minutes. On top for a little crisp I put panko bread crumbs and Parmesan cheese with the butter. Both my husband and daughter were fans!
This is a great basic recipe that can be tailored to your family's tastes. I've made it 3 times so far and never done it the same way twice. I've used chicken broth and milk in lieu of water, added peas and poultry seasoning, used a combo of leftover cooked and uncooked rice, added cheese... The possibilities are endless!!! The best part of this recipe is that you don't need to precook the chicken. Just dice it up and throw it in with everything else. I found that mixing it all up in a bowl and then putting it in the 9x13 baking dish cuts down on the overflow when you're trying to mix it in the baking dish itself. I'd say the butter on top is optional, it just depends on how rich you want to make it. I've found you can also use any mixture of creamed soups so really, whatever is in the cupboard, go with it. Adding milk instead of water makes the whole dish creamier. My husband prefers when I use chicken broth. He says there is more flavor that way. Again, whatever your family likes, doctor it up and experimen
I like the idea of the base recipe. I however made a few changed, but tried to keep the spirit of the dish the same. I cut the butter out completely, I substituted the cream of mushroom soup for 4 oz of sour cream and diced mushrooms. I put the chicken plus chick broth in a pot on low for two hours. Once I diced the chicken i reduced the liquid to around 2 1/5 - 3 cups. 2 cups i used in place of the water the 1/2 - 1 plus 4 oz of sour cream in place of cream of chicken. I know the flavors aren't the same, however I was trying to cut down the salt. Other then that I used the rest of the ingredients.