Creamy Chicken Casserole

Tamar Teitelbaum Recipe By
 
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • No Allergens

I love this Creamy Chicken Casserole for a busy weeknight dinner because it takes only 10 minutes of my attention.  Plus, frozen chicken CAN be used.  You’ll need to add 10-15 minutes to the cooking time.  Be sure to temp the chicken before removing from the oven.  Cooked chicken should have an internal temperature of 165F. 

 

The other cool hack for this Creamy Chicken Casserole recipe is that it can be a freezer meal!  Simply follow the recipe - using fresh,  not frozen chicken - and cook up the casserole.  Then cut up the chicken into one-inch pieces and stir it back into the rice and vegetables.  Scoop all that creamy goodness into a freezer-safe container and freeze.  Just heat and serve any night of the week as Chicken and Rice Bowls!  Top with a few fried onions when serving to add a bit of crunch.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Chicken Casserole

  1. Preheat the oven to 350 degrees Fahrenheit. Drizzle oil on the bottom of a nine- by 13-inch casserole dish.

  2. Pour rice into the pan, then add the water. Stir and smooth into an even layer.

  3. Lay chicken cutlets on top of the rice in a single layer. Sprinkle the chicken with kosher salt and black pepper.

  4. Top the casserole evenly with the peas, followed by the mushrooms. Cover completely with the potato soup.

  5. Cover and bake for one hour and 20 minutes.

  6. Remove chicken and stir together the rice, vegetables and sauce in the pan. Serve the tender chicken alongside the creamy rice and vegetables. If using, sprinkle fried onions over the top.

Note:

I have prepared this dish as a make-ahead freezer meal. To do that, cook completely, then chop up the chicken and stir it into the rice and vegetables. Put the whole thing in the freezer and voila! You have chicken and rice bowls any night of the week.

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