Chicken and Rice Casserole Recipe

Shredded cooked chicken: Pre-cooked and shredded chicken that adds protein and flavor to the dish.

Uncooked rice: Provides the base for the casserole, absorbing the flavors of the other ingredients as it cooks.

Chicken broth: Adds moisture and a savory depth of flavor to the rice.

Milk: Contributes to the creamy texture of the casserole.

Shredded cheddar cheese: Melts into the casserole, adding a rich, cheesy flavor.

Cream of mushroom soup: A canned soup that adds creaminess and a subtle mushroom flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and balances the flavors.

To ensure your rice cooks evenly and absorbs all the flavors, rinse it under cold water until the water runs clear before adding it to the mixture. This removes excess starch and prevents the casserole from becoming too sticky. Additionally, consider using freshly grated cheddar cheese instead of pre-shredded cheese, as it melts more smoothly and enhances the overall creaminess of the dish.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• uncooked rice - Substitute with quinoa: Quinoa is a nutritious grain that cooks similarly to rice and adds a slightly nutty flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base while making the dish suitable for vegetarians.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk has a similar consistency to cow's milk and works well in casseroles.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• cream of mushroom soup - Substitute with cream of celery soup: Cream of celery soup has a similar creamy texture and savory flavor, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the casserole.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• Allow the chicken and rice casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the casserole to an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap.
• Store the casserole in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.
• For freezing, portion the casserole into individual servings or keep it whole, depending on your preference.
• Wrap each portion or the entire dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the wrapped casserole with the date and contents to keep track of its freshness.
• Freeze the casserole for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight.
• Reheat the thawed casserole in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. If reheating from frozen, it may take up to an hour.
• To maintain the best texture, avoid reheating the casserole multiple times. Instead, reheat only the portions you plan to consume immediately.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken and rice casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C). For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Add a splash of chicken broth or milk to keep it moist. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until thoroughly warmed.

• Stovetop Method: Place the leftover casserole in a non-stick skillet over medium heat. Add a small amount of chicken broth or milk to prevent sticking and to add moisture. Stir occasionally, breaking up any clumps, and heat until it reaches an internal temperature of 165°F (74°C).

• Slow Cooker Method: For a hands-off approach, transfer the casserole to a slow cooker. Add a bit of chicken broth or milk to keep it moist. Set the slow cooker to low and heat for 1-2 hours, or until the casserole is thoroughly warmed.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover casserole in an air fryer-safe dish. Cover with aluminum foil to prevent the top from burning. Heat for about 10-15 minutes, checking halfway through to ensure even heating. Remove the foil for the last few minutes if you want a crispy top.

• Oven: Used to bake the casserole at 350°F (175°C) until the rice is tender and the top is golden brown.

• Mixing bowl: A large bowl to combine the cooked chicken, uncooked rice, chicken broth, milk, cheddar cheese, cream of mushroom soup, salt, and black pepper.

• Baking dish: A greased dish where the mixture will be poured and baked.

• Measuring cups: Used to measure the ingredients like rice, chicken broth, milk, and shredded cheddar cheese accurately.

• Can opener: Necessary for opening the can of cream of mushroom soup.

• Wooden spoon: Useful for mixing all the ingredients together in the mixing bowl.

• Shredder: If the cheddar cheese is not pre-shredded, a shredder will be needed to shred the cheese.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking your own.

Instant rice: Opt for instant rice which cooks faster than regular rice.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to cut down on prep time.

One-pot method: Mix all ingredients in the baking dish to avoid extra dishes.

Microwave broth: Warm the chicken broth in the microwave to speed up the cooking process.