Chicken Rice Casserole

"This is a favorite of mine. There are similar recipes that use 'cream of' soups and dry onion soup mix but I try to avoid those whenever possible so I'm basically making my own versions of them. Of course you could use boneless chicken cutlets if you prefer and I sometimes do."
 
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photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by Oliver1010 photo by Oliver1010
Ready In:
2hrs
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat oven to 375.
  • Combine spices in small bowl.
  • Season chicken with 1 teaspoon of the spice mixture and brown chicken in oil over medium heat in large saucepan, 5 minutes per side. Set aside.
  • Saute onions and mushrooms in 1 T oil in same saucepan over medium heat until browned, around 10 minutes. Pour into casserole dish.
  • Mix cornstarch into water in small bowl or measuring cup.
  • Heat broth in saucepan until simmering. Add cornstarch mixture. Stir until smooth and simmer for 5 minutes until it thickens slightly.
  • Pour broth into casserole.
  • Add rice and vegetables to casserole.
  • Add 1 teaspoon of spice mixture.
  • Stir well.
  • Put in chicken pieces. Sprinkle casserole with remainder of spices.
  • Cover with heavy duty foil, sealing edges tightly.
  • Bake for 1 hour 15 minutes.

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RECIPE SUBMITTED BY

I love cooking soups and stews, especially in the slow cooker.
 
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