Hearty Chicken & Rice Casserole Recipe

Hearty Chicken & Rice Casserole

• Prep time: 15 minutes

• Cook time: 35-45 minutes

• Yields: 6-8 servings

A comforting meal that maximizes items you can pick up from the pantry, offering a balanced meal with protein, grains, and vegetables!

Ingredients:

• 1-2 Chicken leg quarters (about 1 to 1.5 lbs total)

• 1 cup uncooked Rice (white or brown)

• 1 can (10.5 oz) Cream of Chicken soup

• 2.5 cups Shelf-stable milk (or reconstituted powdered milk)

• 1 can (15 oz) Mixed vegetables, drained and rinsed

• 1 small Onion, diced

• 2 tbsp Cooking oil (if available, otherwise a little water)

• Salt and pepper to taste (use sparingly)

• For the Optional Cracker Topping:

  • 1 sleeve (about 30 crackers) Whole Grain Butter crackers (e.g., Ritz-style), crushed

  • 2 tbsp Melted butter (if available)

Equipment:

• Large pot or skillet

• Large baking dish (approx. 9x13 inch)

• Measuring cups and spoons

• Small bowl for topping (optional)

Instructions:

1. Prepare Chicken: 

   • Boil or bake the chicken leg quarters until fully cooked (internal temperature reaches 175°F).

   • Once cool enough to handle, remove the meat from the bones and shred or dice it into bite-sized pieces. Set aside.

2. Cook Rice: 

   • Cook the rice according to package directions. Fluff with a fork. Set aside.

3. Sauté Vegetables: 

   • Preheat your oven to 375°F (190°C).

   • In a large pot, heat 2 tablespoons of cooking oil over medium heat.

   • Add the diced onion and sauté for 5-7 minutes until onions are softened.

   • Stir in the drained and rinsed mixed vegetables cook for another 2-3 minutes.

4. Combine Casserole: 

   • To the pot with sautéed vegetables, add the shredded/diced cooked chicken, cooked rice, the can of Cream of Chicken soup, and 2.5 cups of milk.

   • Stir everything together thoroughly until well combined. Season lightly with salt and pepper, remembering that canned soups can be high in sodium.

5. Prepare Topping (Optional): 

   • In a small bowl, combine the crushed butter crackers with the melted butter. Mix well until the crumbs are coated.

6. Bake:

   • If not already in an oven-safe pot, transfer the casserole mixture to a 9x13 inch sprayed baking dish.

   • Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and heated through.

   • If adding topping: Sprinkle the butter cracker mixture evenly over the top of the casserole, bake for an additional 5-10 minutes, or until the topping is golden brown and crisp.

7. Serve:

   • Remove from oven and let stand for a few minutes before serving.