Description
My favorite chicken and rice casserole recipe. Perfect recipe for a quick and healthy dinner for the whole family. Requires just 60 minutes to make!
Ingredients
- FOR THE CASSEROLE:
- 2 cups Rice (we Used Basmati Rice)
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 2 cups Milk
- 1-½ cup Chicken Broth
- 4 Chicken Breasts
- 1 Tablespoon Seasoning Mix
- Smoked Paprika, To Taste (optional)
- FOR THE CARROTS:
- 2 pounds Baby Carrots
- 2 Tablespoons Extra Virgin Olive Oil
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 2 teaspoons Fresh Chopped Thyme (or ½ Teaspoon Dried)
Preparation
For the casserole:
Preheat oven to 375ºF and prepare a 9×13 bake dish with nonstick spray.
Combine uncooked rice, condensed soup, milk and chicken broth in a large bowl. Pour mixture into prepared baking dish.
Pound and season chicken breasts with seasonings and parika, if using. Place chicken over rice mixture. Cover dish with foil and bake for about 40–45 minutes.
Remove foil and carefully use a fork so shred chicken. Bake uncovered for about 15 minutes or until rice and chicken are cooked through. Carefully remove from oven and allow to cool for about 10 minutes before serving.
For the carrots:
Preheat oven to 425ºF. Line a baking sheet with aluminum foil.
Combine carrots, olive oil, salt, pepper and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once halfway through, until nicely caramelized and tender, 20–25 minutes (cooking time will depend on thickness of carrots).
Notes:
1. The kind of rice used makes a huge difference. Use basmati or jasmine rice for best results. If your rice does not seem cooked through, you can add a little extra liquid (about ½ cup) and keep the pan covered with foil the entire baking time. Covering the dish helps it cook faster, while leaving it uncovered gets that nice browned texture on the chicken.
2. Add water or milk as you reheat it to bring it back to its original creaminess.
