Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 can condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, melt butter over medium heat. Add onion, celery, carrots, and garlic. Cook until vegetables are tender, about 5 minutes.
3. Add chicken to skillet and cook until no longer pink, about 8 minutes.
4. In a separate bowl, mix together cream of chicken soup, chicken broth, and sour cream.
5. Add uncooked rice to the bottom of the baking dish.
6. Pour chicken and vegetable mixture over rice.
7. Pour soup mixture over chicken and vegetables.
8. Sprinkle shredded cheddar cheese over the top.
9. Cover with foil and bake for 45 minutes.
10. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 425
Fat per serving: 22g
Carbohydrates per serving: 28g
Protein per serving: 29g
Substitutions for ingredients:
- Brown rice can be substituted for white rice.
- Cream of mushroom soup can be substituted for cream of chicken soup.
- Greek yogurt can be substituted for sour cream.
- Monterey Jack cheese can be substituted for cheddar cheese.
Variations:
- Add frozen peas or broccoli to the casserole for extra vegetables.
- Use leftover cooked chicken instead of raw chicken.
- Add a can of drained and rinsed black beans for a Tex-Mex twist.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If the casserole is browning too quickly, cover with foil and continue baking.
- Let the casserole cool for a few minutes before serving to allow it to set up.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole on a platter with a sprinkle of fresh parsley or chopped green onions.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted green beans
- Steamed broccoli
Troubleshooting advice:
- If the rice is still hard after baking, add more chicken broth and continue baking until rice is tender.
- If the casserole is too dry, add more chicken broth or cream of chicken soup.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Casseroles have been a popular American dish since the 1950s. They were often made with canned soup and frozen vegetables for an easy and convenient meal.
Flavor profiles:
Creamy, savory, cheesy.
Serving suggestions:
Serve as a main dish for dinner.
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Taste: Savory, Creamy, Cheesy, Herby, Comforting