Chicken & Rice Casserole
Authentic, classic chicken and rice baked slowly to perfection in the oven. Simple ingredients are cooked in a manner that extracts every bit of flavor from each.
Yield
8 servingsPrep
10 minCook
1 hrsReady
2 hrsLet's talk about the star of the show: the chicken.
For this dish, we recommend using bone-in, skin-on chicken pieces. They'll release more flavor and help keep the meat moist during the slow cook in the oven.
Now, let's talk about the rice. You'll want to use long-grain rice for this dish, as it'll cook evenly and absorb all those delicious flavors.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
chicken
cut into pieces, or use chicken pieces |
|
| 12 | ounces |
mushrooms, canned
drained |
*
|
| 1 | teaspoon |
salt
or to taste |
*
|
| 4 | tablespoons |
butter
cut into small pieces |
|
| ½ | teaspoon |
black pepper
or to taste |
*
|
| 3 | cups |
chicken broth
boiling |
|
| 1 | large |
onions
mild, peeled, chopped |
|
| 1 | cup |
rice
long-grain, uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
cut into pieces, or use chicken pieces |
|
| 1 | can |
mushrooms, canned
drained |
*
|
| 1 | x |
salt
or to taste |
*
|
| 6E+1 | ml |
butter
cut into small pieces |
|
| 1 | x |
black pepper
or to taste |
*
|
| 7.1E+2 | ml |
chicken broth
boiling |
|
| 1 | each |
onions
mild, peeled, chopped |
|
| 237 | ml |
rice
long-grain, uncooked |
|
Directions
Preheat oven to 350℉ (180℃).
Place half of the chicken in a Dutch oven.
Cover with the onions, mushrooms, and half of the butter.
Cover with remaining chicken, season, and dot with butter.
Cover and bake for about 45 minutes.
Remove chicken pieces, add rice, and stir into cooking fat.
Add the boiling stock.
Place chicken over the mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.
