If it’s frozen, you’ll need to use the oven to heat it back up. You can easily reheat this chicken and rice casserole. If stored correctly in a sealed container, chicken and rice casserole with cream of chicken soup can last for 2-3 days in the refrigerator and up to 2 months in the freezer. Let the casserole have a little bit of space so that the air in the freezer can circulate around it for the best results. Make sure to store it in an airtight container or wrap it really well in foil. Can you freeze chicken and rice casserole? If you have a question that isn’t listed here, please leave it in the comments, and I’ll answer it as soon as possible. Here are the most popular ones that people ask. Whenever I share this recipe, I get some of the same questions from readers. Frequently Asked Questions About Chicken And Rice Casserole With Cream Of Chicken Soup I also like it with an appetizer such as a charcuterie board or my Bisquick sausage balls. My favorite thing to serve alongside this casserole is my broccoli salad. That means you can serve it with whatever you want or as a bowl all by itself. You can even top the casserole with a layer of tortilla strips! What To Serve With Creamy Chicken And Rice CasseroleĪs I said before, this is a truly versatile dish that you can serve as either a side or an entree. Any of them go well with chicken!įor a truly decadent casserole, use cheddar cheese soup for some extra cheesy flavor.įor a little Tex-Mex flair in your creamy chicken and rice casserole, use dry tortilla soup mix instead of the dry onion soup mix. Just make sure you pick a flavor you enjoy. If you can’t get cream of chicken soup, you can use any other creamy soup, such as cream of celery, mushroom, or broccoli. Substitutions For Chicken And Rice Casserole Recipe Tip: Serve as a side dish or an entree all on its own! I could eat so many servings of this casserole by itself, but it also pairs well with many other things. I make this savory baked casserole recipe with my special, secret seasoning (dry onion soup mix), which makes the flavor irresistible and very versatile. It perfectly hits the spot every time! Plus, casseroles are so easy to make it’s hard to resist serving one every night. I mean, nothing says comfort food like a creamy casserole–especially like this one with chicken and rice. (And we fought over who got the crispy edges. Us kids would devour the delicious chicken and savory rice as soon as it was served. Literally every other Sunday my mom would pop this casserole in the oven and it would slowly cook while we were at church. And, I can totally understand why! All you have to do is preheat the oven, add what you want to the baking dish, and wait for the golden-brown perfection. My grandmother and my mother both used to make casseroles for dinner all the time. It was the original (and still best) dump-and-go option for feeding a family (or one seriously hungry individual). If you manage to have any leftovers after serving, store them in an airtight container in the fridge for 3-4 days.Make This Easy Chicken and Rice Casserole For A Hearty Meal!īefore there were slow cookers and instant pots, there was the casserole. Alternatively, you can freeze the covered, unbaked casserole for up to 3 months. When ready to eat, bake as directed and enjoy. If you’d like to make this casserole ahead of time, prepare the dish without baking, then cover and refrigerate for up to 2 days. Throw in some frozen veggies (broccoli is a delicious choice), or sprinkle on some cheddar towards the end of cooking to make this creamy casserole a cheesy dream. If you'd rather sub in chicken breasts, you totally can-we just love thighs for their flavor and crispy skin. This dish is completely customizable, and a great base for any substitutions or additions your heart desires. Plus, because everything cooks together, you'll also get the most flavorful rice without any stress of cooking it on the stove. Like magic, everything is ready at the same time-no stovetop required. Nope! This is a literal dump 'n bake recipe: You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs. Read on to discover just how to make this casserole of our dreams:ĭo I need to cook the rice before baking? The best part? Everything is ready at the same time in this recipe, so you can toss it all in the dish (yes, one dish) for dinner ready in under two hours. It’s the type of recipe we turn to time and time again during the fall and winter (and all year-round tbh). That being said, when we’re searching for something hearty, filling, and completely classic, we turn to this chicken and rice version. Over the years, we’ve created our fair share of casserole recipes, from sides to main courses to even desserts (hello, apple dumplings).
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