Make sure you only add half of the cheese! You'll need the remaining half to top off your casserole. Freshly grated cheese is always best as it will have both better texture and flavor!Īdd in half of the shredded cheddar cheese and half of the grated Monterey Jack and stir until melted. To turn this into a cheesy Chicken and Rice Casserole, you will need fresh grated mild cheddar cheese (adds great flavor) as well as freshly grated Monterey Jack cheese (the perfect melting cheese). Note, this creamy sauce is going to flavor eight servings worth of food so it will taste a little salty at first, but once the chicken and rice go in, it will be just right! After about six minutes of bubbling and stirring occasionally, this mixture should have slightly thickened, and that's your sauce! Allow this mixture to come to a simmer, and reduce the heat as necessary to maintain said simmer. Stir after each addition until the broth appears smooth, and as soon as all of the broth has been incorporated, you can stream in all of the half and half.Īt this point, you'll also add your seasoning, which is just a simple mix of kosher salt and pepper. The flour serves as the thickener for your sauce! Stir the flour to coat the vegetables, and then you'll begin adding in your chicken broth one big splash at a time. Once the onions and the mushrooms are ready, sprinkle over the flour. Sauté and stir the onion and mushrooms for about 5 to 7 minutes until they are cooked and softened. As soon as the butter is melted (and we mean as soon as the butter has melted – you don't want it to darken or burn), add the diced onion and mushroom to the pan. To kick off the sauce for your Chicken and Rice Casserole, add butter to a large skillet over medium heat and allow it to melt. If you've ever made our beloved green bean casserole, this recipe is very similar to the cream of mushroom we use for that recipe as well! You will barely be adding anything to your prep time by making it yourself. Plus, when you make it yourself you don't have to worry about all of those added preservatives and yucky ingredients.Īnd as if you needed another reason to convert, going the homemade route is seriously so easy. Not only is the flavor so much better but the texture is actually creamy, rather than jello-y. Homemade cream of mushroom is bursting with the flavors of real ingredients you can find at your local grocery store and can actually pronounce the names of. There just really is no excuse when it comes to canned "cream ofs" versus homemade ones. If you do not have a skillet large enough to house all of the sauce, vegetables, chicken, and rice, be sure to have a large mixing bowl on standby.Īs mentioned above, you'll find no cans of cream of chicken soup or cream of mushroom here. To cut back on dishes, you'll want to use either a large skillet or a Dutch oven to make the sauce, but if it's large enough, you can also use it as a vessel to mix all of your ingredients before sending the whole shebang to the casserole dish. Now, you'll move it on over to the stovetop! The first thing you want to do is get your oven preheating to 375☏, and you'll also want to have ready a greased 9 x 13" baking dish. And on the subject of delicious recipes to share, be sure you bookmark our crockpot chicken legs recipe to try when you run out of casserole leftovers! HOW TO MAKE CHICKEN AND RICE CASSEROLE Any recipe this good is worth sharing and preserving. This recipe has been passed down through the generations and you will soon get why. And as for the homemade cream of mushroom soup? No can could possibly compare. It's full of flavor and kids go crazy for that cheesy topping. It's the absolute perfect Southern comfort food full of juicy bites of tender chicken and white rice coated in a creamy, savory sauce. Whether you are hosting a crowd or just getting dinner on the table for your family, you will love this Chicken and Rice Casserole so much, that you will literally find yourself looking forward to the leftovers! Needing something fresh and new to shake up your weekly meal plan? We have all been there.
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