CREAMY CHICKEN & RICE
 
Prep time
Cook time
Total time
 
This casserole style dish is perfect for weeknight cooking. It's easy and convenient, especially if you are on a tight budget. Creamy, delicious and satisfying and tastes even better the next day (if there is any left)!
Author:
Recipe type: Casserole
Serves: 6 servings
Ingredients
  • 2 cups rice
  • 2 cans cream of chicken soup
  • 6 boneless skinless chicken thighs
  • 1 small red pepper diced
  • 1 cup mushrooms diced
  • 2 cups water
  • ½ cup chicken stock (unsalted)
  • 2 cups milk
  • ¼ tsp dry thyme leaves
  • ½ tsp celery salt
  • ½ tsp onion powder
  • salt & pepper to taste
  • ¼ tsp red pepper flakes
  • ½ cup gruyere cheese (or any creamy cheese of your choice)
  • ½ cup bread crumbs (optional)
Instructions
  1. Preheat oven to 400 degrees
  2. Lightly season chicken thighs and place in a medium size casserole dish (spread the chicken out).
  3. Pour the rice in the dish around the chicken.
  4. Add water, chicken stock, thyme and tightly cover the dish with foil and place it in the oven.
  5. While the chicken and rice are cooking heat the two cans of cream of chicken soup , with two cans of milk (use empty cans to measure milk) in a pot and the remainder of the seasoning on medium heat stirring continuously, until the soup has melted down into a smooth sauce.
  6. After 25-30 minutes in the oven most of the liquid should have cooked away and the rice should be tender.
  7. Remove the dish from the oven and sprinkle the red pepper and mushrooms on top.
  8. Then pour the soup mixture over the rice and chicken.
  9. Using a big spoon loosen the rice so that the sauce can seep through.
  10. Add the cheese and bread crumbs on top and return the pan to the oven uncovered for 10 minutes.
  11. Remove the dish from the oven and serve hot.
Recipe by Table For Eight at https://www.tableforeightbda.com/2019/04/07/budget-dinner-creamy-chicken-rice/