Creamy Chicken and Rice Bake
Casserole
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Cook Time
1 h 15 min
Servings
8
Difficulty
Easy
Prep Time
30 Min
Description
This creamy chicken and rice bake is a comforting and satisfying dish perfect for a family dinner. I've been making this recipe for years, and it's always a hit! The chicken is tender and flavorful, and the creamy sauce is simply irresistible. It's a great way to use up leftover cooked rice, and the buttery cracker topping adds a delightful crunch. This casserole is especially welcome on a cold winter evening, but it's delicious any time of year. Feel free to add some chopped vegetables like carrots or peas for extra nutrition. It's also great for meal prepping!
Ingredients (13 ingredients)
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4 piece skinless, bone-in chicken breasts
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2 stalk celery, cut into thirds
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0.5 tsp salt
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0.125 tsp ground black pepper
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2 can condensed cream of chicken soup
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6 ounce sour cream
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0.25 tsp celery salt
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0.25 tsp garlic powder
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0.125 tsp onion powder
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salt and ground black pepper
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1 cup cooked rice
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2 cup crushed buttery round crackers
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0.5 cup butter or margarine, melted
Preparation (6 steps)
Cook Chicken and Celery
Place 4 skinless, bone-in chicken breasts, 2 celery stalks (cut into thirds), 1/2 tsp salt, 1/8 tsp ground black pepper, and enough water to cover in the Thermomix. Cook for 35 Min./100°C/Stufe 1/Linkslauf.
Reserve Cooking Liquid and Shred Chicken
Drain the chicken and celery, reserving 1 cup of the cooking liquid. Let the chicken cool slightly. Remove the meat from the bones and cut into bite-size pieces. Discard the bones and celery.
Prepare Cream Sauce
In the Thermomix, combine 2 (10.5 ounce) cans condensed cream of chicken soup, the reserved 1 cup cooking liquid, 6 ounces sour cream, 1/4 tsp celery salt, 1/4 tsp garlic powder, and 1/8 tsp onion powder. Season with salt and ground black pepper to taste. Mix for 10 Sec./Stufe 3.
Combine Chicken, Rice, and Sauce
Add the cooked chicken and 1 cup cooked rice to the sauce in the Thermomix. Mix for 5 Sec./Stufe 2/Linkslauf.
Prepare Cracker Topping
Place 2 cups crushed buttery round crackers and 1/2 cup melted butter or margarine in a resealable plastic bag and shake to combine. Alternatively, combine in a bowl.
Assemble and Bake Casserole
Preheat the oven to 350 degrees F (175 degrees C). Spoon the chicken and rice mixture into a 9x13-inch casserole dish. Sprinkle the cracker topping evenly over the casserole. Bake in the preheated oven for 30 to 35 minutes, or until golden brown and bubbly.
Finished cooking? Great! 🎉
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Created by
Emma Thomas
2
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
- Celery
- Cereals containing gluten: Wheat
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