Chicken And Rice Bake
Notes from our test kitchen; add in your choice of veggies such as steamed broccoli, corn, frozen peas, or whatever you like this recipe is very versatile, due to the high sodium content in the condensed soup I would recommend not to add in any salt until the end of cooking, canned mushrooms may be used in place of fresh
Servings 4
Ingredients:
3 tablespoons oil (or as needed, can use half oil and butter)
1 pound boneless chicken, cut into about 1-1/2 to 2-inch cubes (can use breast or thighs, do not cut the chicken too small or it will dry out while cooking in the oven, I use boneless thighs and slice into quarters only)
1 small onion, chopped
1 celery rib, diced
4-6 garlic cloves, minced
1/2 pound fresh sliced mushrooms
1 (10-3/4 ounce) can condensed cream of mushroom soup
1 cup water or low sodium chicken broth (or half each)
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
pinch paprika
pinch cayenne pepper (optional)
fresh ground black pepper
Instructions:
Preheat oven to 350 degrees F.
Grease a 2-quart casserole dish.
Heat oil in a medium skillet over medium-high heat.
Add in diced chicken toss/cook until lightly browned (about 5 minutes, do not cook completely) remove to a large bowl.
Add in onion and celery; saute until vegetables are tender (about 4 minutes).
Add in garlic and mushrooms; cook stirring until mushrooms are almost tender for 3 minutes; transfer the veggie mixture to the bowl.
Stir in mushroom soup, water, rice, chili powder, paprika, cayenne pepper and black pepper; stir thoroughly; transfer to casserole dish.
Bake covered for 1 hour or until the rice is tender.
Related posts:
- Baked Chicken And Rice
Kitten’s One-Bowl Chicken And Rice Bake
Easy Chicken And Vegetable Rice Bake
Quick ‘n’ Easy Chicken and Rice Casserole
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