Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 Portionen
Ingredients: 4 tsp olive oil; 2 cups fresh sliced mushrooms; 2 cups cooked white rice; 16 ounce salsa; 8 ounce boneless chicken breasts, cooked and diced; 4 ounce shredded Cheddar cheese; 6 tbsp sour cream

Casserole

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Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This chicken and rice casserole is a comforting and easy-to-make dish that's perfect for a weeknight dinner. I've been making this recipe for my family for years, and it's always a hit! The combination of tender chicken, savory mushrooms, fluffy rice, and tangy salsa creates a delicious and satisfying meal. It's also a great way to use up leftover cooked chicken. Feel free to add other vegetables like bell peppers or corn for extra flavor and nutrition. This casserole is also ideal for meal prepping – simply assemble it ahead of time and bake when ready. Enjoy!

Ingredients (7 ingredients)

4 tsp olive oil
2 cups fresh sliced mushrooms
2 cups cooked white rice
16 ounce salsa
8 ounce boneless chicken breasts, cooked and diced
4 ounce shredded Cheddar cheese
6 tbsp sour cream

Preparation (4 steps)

Sauté Mushrooms

Thermomix® Setting

5 min/248°F/Speed 1 120

Place 4 teaspoons of olive oil and 2 cups of fresh sliced mushrooms into the mixing bowl. Sauté for 5 minutes at 120°C on speed 1.

300

Combine Ingredients

In a separate bowl, combine the sautéed mushrooms, 2 cups of cooked white rice, 1 (16 ounce) jar of salsa, 8 ounces of cooked and diced boneless chicken breasts, 4 ounces of shredded Cheddar cheese, and 6 tablespoons of sour cream. Mix well to ensure all ingredients are evenly distributed.