Homemade Chicken and Rice Casserole Recipe (Step-by-Step) | HowToCook.Recipes
This Chicken Rice Casserole recipe is the perfect dinner dish that is super easy to make, everyone loves it, and clean up is a breeze! It doesn't get more simple than a one dish casserole and this one packs a ton of flavor. Enjoy!
View FULL Step-by-Step recipe here:
Ingredients:
4 chicken breasts
1 cup long grain white rice (uncooked)
2 cups water
1 package onion soup mix
10.5 oz condensed cream of mushroom soup
salt
pepper
Instructions:
1. Preheat the oven to 325 F and spray a 9x13 casserole dish with cooking spray. Add the chicken breasts to the baking pan and season with salt and pepper. Then, pour the rice over the chicken and evenly spread the onion soup mix over the top. Combine the mushroom soup with the 2 cups of water and pour over the chicken. Cover with foil and bake for an hour and 15 minutes or until rice is soft and cooked through. Serve immediately!
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Mushroom Farro Casserole
Are your taste buds tired of same casserole week after week? Wake them up with this creamy and nutty Mushroom Farro Casserole! A lightened up recipe that's heavy on the flavor; it is sure to become your family's new weekly request. Find the complete recipe here:
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5 HOLIDAY Side Casserole Recipes I make every year!
Here are five casserole recipes you need to try this Friendsgiving, Thanksgiving, and holiday season. I make these every year for my holiday dinners and family potlucks.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:24 Broccoli Cheese Rice
5:09 Hash Brown Casserole
13:16 Corn Casserole
21:31 Green Bean Casserole
25:15 Yellow Squash Casserole
_______________________________
⭐️ CHECK OUT THESE RECIPES
BROCCOLI CHEESE RICE CASSEROLE
2 Tbsp (30 ml) cooking oil
1 cup long-grain rice (rinsed)
1/2 small onion (diced)
1 celery stick (diced)
1 to 2 cloves fresh garlic (minced)
2 cups (473 ml) water
1 Tbsp (10 to 14 g) chicken bouillon powder
10 oz (283 g ) frozen chopped broccoli (thawed)
4 oz (113.5 g) American processed cheese
4 to 6 oz (113 to 170 g) sharp cheddar cheese
1/4 to 1/2 tsp black pepper
* buttered 2.7 Quart baking dish or 8 x 12
*CREAM SAUCE*
2 Tbsp (30 ml) cooking oil
8 oz mushrooms (diced)
2 Tbsp (28 g) unsalted butter
3 Tbsp ( 27 to 30 g) all-purpose flour
1 Tbsp (10 to 14 g) chicken bouillon powder
1 1/2 cups (375 ml) water
1 cup (236.5 ml) heavy cream
HASH BROWN CASSEROLE
30 oz bag of frozen shredded hashbrowns
10.5 oz can of condensed cream of chicken
8 oz sour cream
12 fl oz can of evaporated milk
1 large egg
6 Tbsp unsalted butter
8 oz Colby Jack cheese
1 tsp granulated onion powder
1 tsp granulated garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
9x13 baking dish
garnish with fresh chives and parsley
CORN CASSEROLE
1 box of Jiffy corn muffin mix
4 large eggs
8 oz sour cream
1 stick of melted butter (113 g)
15 oz can cream-style corn
15 oz can sweet corn kernels
6 to 8 oz cheddar cheese
12 oz bacon
1 to 2 large jalapenos
8 x 12-inch baking dish
GREEN BEAN CASSEROLE
(2) cans of French-style green beans (drained)
6 oz (170 g) bacon (chopped)
1/2 of a small onion (diced)
1 pint (227 g) white mushrooms
1/4 tsp onion powder
1/4 tsp garlic powder
2 Tbsp (15 g) all-purpose flour
16 oz (473 ml) heavy cream
salt and pepper to taste
1 cup (60 to 70 g) of French's fried onions
1.75 to 2-quart baking dish
YELLOW SQUASH CASSEROLE
4 medium (1 1/2 lbs / 680 g) yellow squash sliced 1/4 inch thick
6 oz (170 g) smoked bacon diced (optional)
1 small diced onion (128 g)
1/4 tsp salt
1/2 tsp black pepper
1/4 cup (59 mL) water
1 large egg
1/4 cup (57 g) mayonnaise
6 oz (200 mL) heavy cream
4 oz sharp cheddar cheese (shredded)
1 oz (28 g) grated parmesan cheese
(divide parmesan between cream mixture and topping)
20 Ritz crackers crushed
2 Tbsp (28 g) unsalted butter melted
**extra butter to grease baking dish
MUSIC
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EASY CASSEROLE Recipes
Thanksgiving Sides
Thanksgiving Recipes
Dinner Casserole Recipes
French Onion Green Bean Casserole Recipe - Thanksgiving Green Bean Side Dish
Learn how to make a French Onion Green Bean Casserole Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this French Onion Green Bean Casserole Recipe!
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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