Oven-baked chicken and rice casserole
Votes: 1
Time: 2 hours 50 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
This thick and hearty casserole features chicken breast, broccoli, white rice, and plenty of grated cheese. Everything is layered, but before adding, the rice is boiled, the broccoli is blanched, and the chicken is cut into pieces and tossed with a sauce made from canned cream of soup, sour cream, and mayonnaise. The top layer of the casserole is grated cheddar, which, after baking, turns into a delicious cheesy crust. All the flavors meld beautifully, and the casserole is served as a protein- and vegetable-rich main dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts
- 1 medium head of broccoli, cut into small florets
- 2 cups of boiled white rice
- 1 can (280 g) of canned cream of chicken soup
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1 tbsp lemon juice
- 280 g cheddar, grated (about 2.5 cups)
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Recipes with similar ingredients: rice, chicken breasts, broccoli cabbage, cheddar cheese, lemon juice
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray or grease with butter.
- Place the chicken in a large pot with enough water to cover. Add a pinch of salt, bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 45 minutes. Drain, cover, and refrigerate until completely cooled, or for up to 24 hours. Shred the chicken breast.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli florets and cook until slightly tender, 2-3 minutes.
- Spread the cooked rice in an even layer in a baking dish. Add the broccoli as the next layer. In a large bowl, combine the chicken soup, sour cream, mayonnaise, lemon juice, shredded chicken, half the cheddar, and a pinch of salt and black pepper. Spoon the mixture over the broccoli and sprinkle with the remaining cheddar. Bake for 40 minutes; let rest for 5 minutes and serve.
Categories:
recipe / Oven / Main courses / Casseroles / Cereals, legumes / Bird / Cabbage dishes / Broccoli dishes / Trisha Yearwood
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