This classic chicken and rice casserole is the ultimate comfort food for busy weeknights. Layers of seasoned chicken breast are baked with sautéed onions, fresh mushrooms, and butter, creating a savory broth that perfectly cooks the long-grain rice. The result is a hearty, cohesive dish where the rice absorbs all the rich flavors while the chicken remains moist and tender. ItâÂÂs simple enough for a Tuesday dinner but impressive enough for casual gatherings. Serve it directly from the Dutch oven for a rustic, home-style presentation that the whole family will love.
Miss Allie’S Chicken & Rice Casserole
Description
This classic chicken and rice casserole is the ultimate comfort food for busy weeknights. Layers of seasoned chicken breast are baked with saut&# 195;©ed onions, fresh mushrooms, and butter, creating a savory broth that perfectly cooks the long-grain rice. The result is a hearty, cohesive dish where the rice absorbs all the rich flavors while the chicken remains moist and tender. ItâÂÂs simple enough for a Tuesday dinner but impressive enough for casual gatherings. Serve it directly from the Dutch oven for a rustic, home-style presentation that the whole family will love.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Pat the chicken pieces dry and season generously with salt and pepper.
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Place half of the chicken pieces in a single layer at the bottom of a Dutch oven or heavy casserole dish with a tight-fitting lid.
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Scatter the chopped onions and drained mushrooms evenly over the chicken.
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Dot the vegetables with half of the butter.
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Arrange the remaining chicken pieces on top of the vegetables, seasoning with more salt and pepper.
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Dot the top layer of chicken with the remaining butter.
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Cover the dish tightly and bake for 45 minutes.
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Remove the dish from the oven and carefully transfer the chicken pieces to a plate, keeping them warm.
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Add the uncooked rice to the casserole dish and stir it into the liquid and vegetables at the bottom.
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Pour in the boiling chicken stock and stir gently to combine.
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Place the cooked chicken pieces back on top of the rice mixture.
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Cover the dish again and return to the oven.
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Bake for approximately 1 hour, or until the rice is tender, the chicken is cooked through, and almost all the liquid has been absorbed.
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Let the casserole rest for 5 minutes before serving to allow the rice to firm up slightly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.
Substitutions: You can use bone-in, skin-on chicken for extra flavor, but you may need to adjust the cooking time. Brown rice can be used instead of white rice, but it will require more liquid and a longer cooking time.
Tip: If your casserole dish is not oven-safe for stovetop use, you can brown the chicken and sauté the onions and mushrooms in a skillet first, then transfer everything to a baking dish before adding the rice and stock.
