Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
3. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the chicken and season with garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
4. In a large bowl, whisk together the cream of chicken soup and milk until smooth. Stir in 1 1/2 cups of the shredded cheddar cheese.
5. Add the cooked rice and chicken to the bowl with the cheese mixture and stir until well combined.
6. Pour the mixture into a 9x13 inch baking dish. Cover with foil and bake for 25 minutes.
7. Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 900mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugar: 3g
Protein: 31g
Substitutions for ingredients:
- Brown rice can be substituted for white rice.
- Chicken thighs can be used instead of chicken breasts.
- Cream of mushroom soup can be used instead of cream of chicken soup.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced vegetables such as bell peppers, onions, or carrots to the chicken mixture.
- Use cooked quinoa instead of rice.
- Top with breadcrumbs or crushed crackers before baking for a crunchy topping.
Tips and tricks:
- To save time, use leftover cooked rice instead of cooking it from scratch.
- For a creamier texture, add 1/2 cup of sour cream to the cheese mixture.
- Use a rotisserie chicken instead of cooking the chicken from scratch.
- To make this recipe gluten-free, use a gluten-free cream of chicken soup.
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 in individual bowls or on plates with a side salad or steamed vegetables.
Garnishes:
Chopped fresh parsley or green onions.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted broccoli
- Garlic roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the rice is still crunchy after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
This recipe is a classic comfort food dish that has been enjoyed for generations.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve hot with a side salad or steamed vegetables.
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Taste: Savory, Cheesy, Creamy, Comforting, Hearty