Rasco Chicken and Rice Casserole Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 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 large bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, diced onion, diced green bell pepper, diced celery, garlic powder, dried thyme, paprika, salt, and pepper. Mix well.

3. Add the chicken pieces to the bowl and stir until well coated.

4. Pour the mixture into a 9x13 inch baking dish and spread it out evenly.

5. Cover the dish with aluminum foil and bake for 45 minutes.

6. Remove the foil and sprinkle the shredded cheddar cheese on top of the casserole.

7. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

8. Remove the casserole from the oven and let it cool for a few minutes.

9. Sprinkle chopped fresh parsley on top of the casserole before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- 375°F (190°C)
Serving size:
- 6 servings

Nutritional information:
- Calories: 418
- Fat: 17g
- Carbohydrates: 33g
- Protein: 32g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Cream of celery soup can be used instead of cream of mushroom soup.
- Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Different types of cheese can be used instead of cheddar cheese.

Variations:
- Add frozen peas or carrots to the casserole for extra vegetables.
- Use different spices to change the flavor profile of the casserole.
- Add cooked bacon or sausage to the casserole for extra protein.

Tips and tricks:
- Make sure to mix the ingredients well to ensure that the rice is evenly coated.
- Use a sharp knife to cut the chicken into bite-sized pieces.
- Let the casserole cool for a few minutes before serving to prevent burning your mouth.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat leftovers in the microwave or oven until heated through.

Presentation ideas:
- Serve the casserole on a large platter with a side salad.

Garnishes:
- Chopped fresh parsley

Pairings:
- Green salad
- Steamed vegetables

Suggested side dishes:
- Garlic bread
- Roasted potatoes

Troubleshooting advice:
- If the rice is still hard after cooking, add more chicken broth and bake for an additional 10-15 minutes.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Food history:
- The origins of the casserole are unclear, but it is believed to have originated in France in the 18th century.

Flavor profiles:
- Creamy, savory, and slightly spicy.

Serving suggestions:
- Serve the casserole hot and fresh out of the oven.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Cheesy, Herby, Comforting, Creamy