Easy Chicken & Rice Casserole
A quick and easy chicken and rice casserole that can use leftover rice and chicken for a speedy weeknight main dish.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minBehold, the humble yet mighty chicken and rice casserole, a dish that transforms your forgotten scraps into a culinary masterpiece.
Let's take a moment to extol the virtues of using leftover rice and cooked chicken to create this delectable dish.
First, let's talk about the convenience factor. In this fast-paced world, who has time to cook everything from scratch?
With leftover rice and cooked chicken, you're already halfway to a delicious meal. Simply toss them into a casserole dish, add some veggies and a creamy sauce, and you're well on your way to a satisfying dinner.
Next, let's consider the environmental impact. By using leftovers, you're reducing food waste, which is a major issue in our society. In fact, you're practically a superhero, saving the planet one casserole at a time.
And let's not forget the taste. The flavors of the chicken and rice have had time to meld and develop, making for a richer, more satisfying dish.
Plus, the versatility of this casserole means you can customize it to your heart's content. Add some cheese, spice it up with hot sauce, or throw in some veggies for a well-rounded meal.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
cooked |
|
| 2 | cups |
chicken
cooked, finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
celery salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | small |
onions
chopped |
|
| 2 | tablespoons |
bread crumbs
or cracker crumbs |
|
| 1 | large |
eggs
beaten |
|
| 2 | cups |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
cooked |
|
| 473 | ml |
chicken
cooked, finely chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
celery salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | small |
onions
chopped |
|
| 3E+1 | ml |
bread crumbs
or cracker crumbs |
|
| 1 | large |
eggs
beaten |
|
| 473 | ml |
water
hot |
|
Directions
In a mixing bowl, combine the chicken, celery salt, black pepper, bread crumbs, egg, and chicken stock or hot water.
Grease a casserole dish and line the bottom and sides with a ½ inch thick layer of rice. Layer in the seasoned chicken mixture. Add a layer of the onion over the top of the chicken and cover loosely with the remainder of the rice.
Cover with a lid or foil and bake in the oven at 350℉ (180℃) for 30 to 45 minutes.
Serve in the casserole or turn out onto a serving platter.
