You can store this no-peek chicken rice casserole for 3-4 days in the fridge.
#Best chicken and rice casserole how to
How to Store Your Chicken and Rice Casserole Add 1 to 2 cups of shredded cheddar cheese on top. Cheese makes everything better! If you’d like to make this a cheesy casserole, take the aluminum foil off during the last 5 minutes.Use thinner chicken slices if in a rush.You can even mix wild rice and white rice. Lower the salt with reduced sodium soup.Or simply double up on the cream of celery. Try cream of chicken soup instead of cream of mushroom. Mix it up with different types of soup.Cut the cooking time by 20 to 30 minutes if you decide to go this route. Speed up your meal with chicken tenders! The smaller pieces of chicken will make for a shorter baking time.The steam will cook the rice and chicken to perfection. Add rice to the saucepan along with the water required on the package and cook according to package directions. Cook onion and mushrooms in a saucepan over medium heat until slightly softened. Once you put the aluminum foil over the casserole, there’s literally no peeking with this recipe!Īlthough tempting, it’s important that this meal bake in its own juices. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil. You can feed your entire family in record time. Pour into a greased 3-quart casserole dish. Add all remaining ingredients to bowl and mix together until thoroughly combined. Remove from heat and transfer to a large bowl. Add onion and sauté until translucent, about 5 minutes. This creamy chicken and rice dinner is the perfect comfort food, without the guilt! Heat butter or oil in a small skillet over medium heat. Pop it in the oven and you’re good to go! It’s a simple combo of condensed soups, long-grain rice, and tender chicken.Ĭombine the rice, soups, and water in a 9×13-inch baking dish. This no-fuss chicken dinner recipe is perfect on those busy weeknights when you’re in a hurry.
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