Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Resting Time: 10 mins | Total Time: 1 hr 25 mins | Servings: 6
This is a delicious casserole packed with chicken, rice, and veggies mixed with a creamy sauce and topped with buttery, crunchy breadcrumbs. A filling, budget-friendly casserole that is perfect to serve the entire family!
INGREDIENTS :
- 2 tbsp Butter
- 1 lb Chicken Breast Boneless, skinless, poached
- 2 c. Chicken Broth
- 1 c. Long Grain White Rice
- ½ tsp Salt, plus a pinch
- 2-3 Sprigs of Thyme
- 8-10 oz. Frozen Mixed Vegetables cooked to package directions (use lowest cooking time)
- ⅓ c. Plain Breadcrumbs
- 2 c. Water
- 2 oz. Prepared Cheese such as Velveeta
- 2 (10 oz.) cans of Condensed Cream of Chicken Soup
DIRECTIONS :
Poach the chicken breast:
Step 1: In a medium saucepan, place the chicken without overlapping. Pour the chicken broth over to cover the chicken, then add the thyme and season with a pinch of salt.
Step 2: Cook the chicken on high. Then, adjust the heat to medium-low as soon as the liquid begins to boil. Put the lid on and gently simmer for about 20 minutes. The chicken is done when the internal temperature of the thickest part of the chicken reaches at least 165 degrees F. if not, cook the chicken for additional 5 minutes, then check the chicken again. On a cutting board, transfer the chicken to cool.
Step 3: Using a mesh strainer, strain the cooking liquid and set it aside.
Step 4: Cut the chicken into bite-sized cubes once cooled enough to handle.
White rice:
Step 5: Add the rice into vigorously boiling water. Season with half tsp salt and stir. Adjust the heat to medium and let it boil for about 5 to 7 minutes until most of the water has cooked out and the rice is on the surface. Then, stir the rice, adjust the heat to low, and put the lid on.
Step 6: Continue to cook for another 25 minutes or until done.
Step 7: Remove the cover and fluff the rice using a fork.
Mixed vegetables:
Step 8: Following the package directions, cook the mixed veggies. When done, drain well. Make sure not to overcook the veggies.
Breadcrumb topping:
Step 9: In a non-stick skillet, melt the butter over medium heat. Add the breadcrumbs to the skillet once the butter has melted. Stir well until the breadcrumbs are thoroughly moistened. Then, take the skillet off the heat.
Creamy sauce:
Step 10: In a large saucepan, heat the cream of chicken soup, reserved chicken broth (from poaching the chicken), and the cheese over medium-high heat. Using a whisk or fork, stir everything until the cheese has melted and the sauce is smooth. Take the pan off the heat when done.
Creamy chicken and rice casserole:
Step 11: Prepare the oven. Preheat it to 375 degrees F.
Step 12: To a large, oven-safe casserole dish or baking pan, add the rice, chicken, mixed vegetables, and creamy sauce. Stir gently and lightly sprinkle the breadcrumbs on top, making sure not to pack them down.
Step 13: On a baking sheet, place the casserole dish. Loosely cover the casserole dish with a piece of aluminium foil. Place in the preheated oven and bake for about 30 minutes. Remove the foil and continue to bake for another 10 to 15 minutes or until the breadcrumbs are golden and the edges are bubbly.
Step 14: Remove from the oven when done and allow the casserole to rest for a couple of minutes.
Step 15: Serve and enjoy!
Nutrition Facts:
Calories: 396 kcal | Carbohydrates: 44g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 1487mg | Potassium: 569mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2819IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 2mg
