Testament Chicken Rice Casserole Recipes

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TESTAMENT (CHICKEN-RICE) CASSEROLE



Testament (Chicken-Rice) Casserole image

Sometimes, more attention to the details is a little more bothersome but the end result pays off. So it is with this casserole. There is some pre-cooking involved (rice and chicken) but the superior flavor of the casserole makes it all worthwhile. The recipe is not at all difficult but it does take just a bit longer to prepare than the traditonal "quick casserole". It took me a few weeks, off and on, to develop this recipe and, after a couple of trials, I found that the chopped artichoke hearts added just the right flavor to enhance the overall dish. I gave a lot of attention to keeping the instructions clear on this one. You can also make it up ahead, bake it, and freeze it for re-heating later. I hope you enjoy it!

Provided by Bone Man

Categories     One Dish Meal

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 17

3 boneless skinless chicken breasts
14 ounces canned artichoke hearts, drained, but not rinsed
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
1/2 cup 2% low-fat milk
1/2 cup fresh parsley, chopped
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
1 teaspoon seasoning salt
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, diced
4 cups white rice, cooked
1/2 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
cooking spray

Steps:

  • In a small pan, melt the butter, add the olive oil and sautee the parsley and onion until tender. Set aside.
  • Preheat the oven to 325-degrees F.
  • In a four-quart cooking pot, fill 2/3 full with hot water and bring to a boil. Stir in the bouillon and kosher salt, then add the chicken breasts. Reduce heat to a low boil, covered, for 30 minutes. At the end of 30 minutes, remove chicken breasts and chop them into 3/4 inch chunks, trimming off any small pieces of fat or gristle as necessary.
  • In a large mixing bowl, blend together the two soups, seasoning salt, and the sauteed onions/parsley (no need to drain). Mix the flour into the milk until lumps are gone and add it to the mix.
  • Spray a large casserole dish with the cooking spray. Spoon in 1/3 of the soup blend. Next, spoon in the rice and lay the chicken pieces evenly on top of it.
  • Roughly chop the artichoke hearts and add them to the remaining soup mix. Spoon this blend onto the chicken and rice.
  • Mix together the two cheeses and top the casserole with it. Bake at 325-degrees F. for 30 minutes, covered. Then, uncover the casserole and BROIL on high (middle rack of oven) for about 8 minutes. Keep an eye on it so that it does not burn. You want just a few brown spots on the top.
  • Remove casserole from oven and allow to cool for 20 minutes prior to serving.
  • NOTE: I use 3 of the frozen-type chicken breasts, which are actually breast HALVES. (I put them into the boiling water while still frozen.) Also, I use one cup of dry Basmati rice (cooked in 2 3/4 cups of water, with 1 tablespoon of butter and a teaspoon of salt) to generate my four cups of rice. See my "Beginners' Rice" recipe for help.

Nutrition Facts : Calories 461, Fat 10.2, SaturatedFat 4.1, Cholesterol 37.3, Sodium 892.5, Carbohydrate 71.8, Fiber 4.5, Sugar 2.1, Protein 19.2

CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

Everyone loves this dish-I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Nutrition Facts : Calories 439 calories, Fat 26g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

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