Dive into Comfort: The Ultimate Chicken and Rice Casserole
Calling all comfort food enthusiasts! This Chicken and Rice Casserole is a warm hug on a plate, a dish that's been a family favorite for years. It's the perfect solution for busy weeknights, offering a hearty and satisfying meal that everyone will love.
Why You'll Love This Recipe:
- Effortless One-Pot Wonder: This casserole eliminates the need for separate pots and pans. Simply cook everything together in one pot, making cleanup a breeze.
- Creamy Dream: The combination of condensed cream of chicken soup, sour cream, and milk creates a rich and creamy sauce that ties all the ingredients together beautifully.
- Flavor Explosion: The savory chicken, fluffy rice, and tender broccoli florets are a flavor and texture masterpiece.
- Ultimate Customization: This recipe is easily adaptable to your preferences. Feel free to add different vegetables, cheeses, or seasonings to make it your own.
Ingredients:
- For the Savory Chicken:
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces (or 2 cups diced rotisserie chicken)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- For the Perfect Rice:
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups uncooked white long-grain rice
- For the Vibrant Veggies:
- 2 cups fresh broccoli florets
- For the Creamy Cheese Sauce:
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- Optional Seasonings:
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- For the Crunchy Topping:
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions:
- Preheat and Prep: Get your oven started by preheating it to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x13 inch baking dish for easy cleanup.
- Seasoning the Chicken: Season the chicken breast pieces with Italian seasoning, salt, and pepper to taste.
- Golden Brown Perfection (Optional): If using raw chicken breasts, heat the butter in a large pot or Dutch oven over medium heat. Add the seasoned chicken and cook until golden brown on all sides, about 5 minutes. Remove the cooked chicken from the pot and set it aside. (Skip this step if using cooked rotisserie chicken.)
- The Simmering Symphony: Add the chicken broth, olive oil, and uncooked rice to the same pot you used for the chicken (or a clean pot if using rotisserie chicken). Bring the mixture to a boil, then reduce heat to low and simmer, covered tightly, for 7 minutes.
- Broccoli Time!: After 7 minutes, add the fresh broccoli florets to the pot of rice and broth. Recover the pot and simmer for an additional 8 minutes. It's important to avoid stirring during this time.
- The Secret to Fluffy Rice: Once the 8 minutes are up, turn off the heat and remove the lid. Let the rice stand undisturbed for 10 minutes. This allows the rice to finish absorbing the liquid and ensures perfectly fluffy grains.
- The Creamy Base: After 10 minutes, stir the cooked chicken (if using), condensed cream of chicken soup, milk, sour cream, optional seasonings (dried thyme and garlic powder), and half of the shredded cheddar cheese into the pot with the cooked rice and broccoli.
- Transfer and Top: Pour the creamy chicken and rice mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
- The Crunchy Finale: In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the buttery cracker topping evenly over the casserole.
- Baking to Bliss: Bake the casserole in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Serving and Enjoying: Remove the casserole from the oven and let it cool slightly before serving. Spoon out generous portions and savor this comforting and delicious Chicken and Rice Casserole!
Tips:
- For a richer flavor, substitute full-fat sour cream for the light sour cream.
- Add a cup of cooked and crumbled bacon to the casserole for an extra savory touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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