How To Make The Chicken And Rice Casserole Soup

The Chicken And Rice Casserole Soup


This classic Chicken and rice casserole recipe is a one visage mess that’s full of tender Chicken and delicate rice, all ignited together to golden brown perfection. A classic regale that the whole family will enjoy.
Salvers always hit the spot, and my family enjoys pets similar as Chicken enchilada casserole , beef pate casserole and this delicate Chicken and rice dish .

This Chicken and rice casserole is actually a family recipe that comes from my mama – in- law. It was my hubby’s favorite casserole growing up, and his mama always made it for company. It’s enough old academy with the canned mists, but occasionally you just need a little classic comfort food, and this casserole surely fits the bill. How can you go wrong with tender Chicken and ultra delicate rice?

The Chicken And Rice Casserole Soup Recipe Video

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This dish is made with simple constituents that are easy to find in any grocery store.

Chicken Pieces I find this recipe works best with bone- heft, skin- on Chicken similar as hams and/ or shanks. You can also use bone- heft, skin- on Chicken guts. Boneless Chicken doesn’t work as well, as it may dry out before the rice is done cuisine.

Rice This recipe calls for long grain white rice. It’ll not set duly with nanosecondrice.However, you ’ll need to add further water and conceivably increase the cuisine time, If you choose to use brown rice.

Cream Soup I use cream of Chicken , cream of celery and cream of mushroom mists for maximum flavor. It’s ok to use low sodium or light performances of the cream mists. You can also just use one or two types of haze if that’s what you have on hand, so long as it still amounts to three barrels.

• Water This component is to hydrate the rice. I don’t recommend substituting Chicken broth because you could end up with an exorbitantly salty casserole .

• Butter I add adulation to this casserole to give it a little uproariousness, it also helps to insure the Chicken will brown nicely.

•Seasonings The Chicken is seasoned with a mix of swab, pepper and paprika.

•Parsley A little fresh diced parsley adds redundant flavor and a bright color to this casserole.


Place the rice, water and barrels of haze in a casserole casserole and stir to combine. Add the Chicken pieces on top of the rice, and season the Chicken with adulation, swab, pepper and paprika. Cover the casserole and singe until utmost of the liquid has been absorbed. Uncover and singe a little longer until the rice is tender and the Chicken is browned. However, you can embroil the casserole for a many further twinkles, If you prefer Chicken with a crisp skin. Add a sprinkle of parsley, also serve and enjoy.

Also Read ;- How To Make The Three – Bean Soup


It’s important to use bone- heft, skin- on Chicken for the stylish results. Boneless skinless Chicken can get dry during the longer cuisine time.

This dish can be assembled up to 4 hours before you plan to singe it. Store it covered in the refrigerator until you’re ready to put it in the roaster.

Leftovers will stay fresh in the refrigerator for over to 3 days. I don’t recommend indurating this dish as the rice will change texture when it’s thawed.

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