Q1: What is the absolute, number one secret to a truly flavorful one-pot chicken and rice?

The secret is to build your own broth ! The brilliant method in this recipe of first boiling your chicken and your vegetables in the water is the key that transforms it from plain water into a rich, savory, and from-scratch-tasting chicken and vegetable broth. Cooking your rice in this flavorful liquid is the key that infuses every single grain with incredible, deep flavor.

Q2: Can I make this casserole ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: Can I add a cheesy or a crunchy topping?

Yes, absolutely! For a delicious, cheesy version, you can sprinkle about 1 to 1 1/2 cups of your favorite shredded cheese , like a sharp cheddar or a Monterey Jack, over the top before the final bake. For a crunchy topping, you can mix about 1/2 cup of breadcrumbs or some crushed crackers with a few tablespoons of melted butter and sprinkle that over the top.

Q4: Can I use brown rice instead of white rice in this recipe?

You can, but you will need to adjust the cooking time significantly. Brown rice typically takes much longer to cook (around 40-45 minutes) than white rice. You will need to simmer the brown rice in the broth for about 20 minutes before you add your other ingredients to ensure it has enough time to become tender.

Q5: Can I make this recipe with fresh chicken instead of frozen?

Of course! The cooking time for the chicken will be about the same. The use of frozen chicken tenders is simply a fantastic and convenient shortcut. You could also use a pre-cooked rotisserie chicken and shred it, and simply skip the initial chicken-boiling step (though you will want to use a store-bought chicken broth for your rice in that case).

Chicken and Rice Casserole (A Family Favorite!)

A classic and comforting recipe for a one-pot chicken and rice casserole. This simple meal is made almost entirely in a single Dutch oven. Frozen chicken tenders are first boiled with onion and celery to create a flavorful broth. The chicken is then removed, and long-grain white rice is cooked in the same liquid until tender. The chicken is shredded and stirred back into the rice along with a can of condensed cream of chicken soup to create a creamy filling. The casserole is then baked, uncovered, until the top is set and lightly golden.

Author: Grace

Ingredients

6 cups water
1 teaspoon kosher salt
1 pound frozen boneless, skinless chicken tenders
3 celery ribs, roughly chopped
1 medium yellow onion, chopped
1 1/2 cups long-grain white rice
1 (10.5-ounce) can condensed cream of chicken soup
Freshly ground black pepper (optional, for garnish)

Instructions

Preheat the oven to 350°F.
In a large Dutch oven or other oven-safe pot, bring the water and salt to a boil over high heat.
Add the frozen chicken tenders and boil, uncovered, for about 10 minutes, until mostly cooked through.
Add the chopped celery and onion to the pot. Reduce the heat to a simmer, cover, and cook for another 10 minutes until the vegetables are mostly tender.
Using tongs, remove the chicken from the pot and set it aside. Add the uncooked rice to the pot with the remaining liquid and vegetables. Cover and simmer for about 20 minutes, until the rice is cooked through.
While the rice is cooking, shred the cooked chicken into bite-size pieces.
Remove the pot from the heat and gently stir the rice. Add the shredded chicken and the can of cream of chicken soup and stir to combine. Smooth the mixture into an even layer.
Transfer the uncovered Dutch oven to the preheated oven. Bake for about 30 minutes, until the top is set and lightly golden.
Let the casserole cool for about 5 minutes, then sprinkle with black pepper, if desired, and serve.

Notes

This is a true one-pot meal that goes from the stovetop to the oven, which makes for very easy cleanup.
The recipe conveniently uses chicken cooked directly from frozen, saving thawing time.
Cooking the rice in the same flavorful broth used to cook the chicken and vegetables is a key step that infuses the entire dish with flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Find it online: https://www.eatswithsoul.com/chicken-and-rice-casserole/