Creamy and Chicken Rice Casserole
This chicken and rice casserole recipe is the ultimate in comfort food, and the best part is that it's super easy to throw together for busy nights. This chicken rice casserole recipe comes together with just a handful of ingredients that you probably already have in your kitchen pantry. You'll want to sample it before you take it out of the oven to make sure that the rice is completely done, and feel free to leave it in the oven a bit longer. Some people might get worried that if the recipe is left in the oven too long, that the chicken will dry out, but it really doesn’t dry out, as it comes out nice and tender. The rice for this chicken breast recipe will not cook in the allotted time if the aluminum foil is not tightly wrapped in baking. The chicken breasts should not dry out as they are nestled down in the rice mixture and sealed tightly with aluminum foil, keeping in the steam. If, after the full 75 minutes of cooking this chicken breast recipe the rice is still not completely tender, keep it covered tightly with some aluminum foil outside of the oven for an extra ten minutes. The steam inside the food idea will finish off the rice. The ingredients you will need for this chicken breast recipe include uncooked long grain white rice, milk, cream of chicken soup, onion soup mix, chicken tenderloins, Gruyere cheese and parsley. For the full step by step chicken breast recipe, you'll want to take a look at the Buns In My Oven site.
Chicken breasts are the answer to many of your weeknight food ideas. You can grill them, bake them, toss them in a stir-fry recipe and pound them into cutlets. If you want a food idea in 30-minutes or less, chicken breasts are a great idea to get you there. With that said you want to be sure and practice safety first when dealing with raw chicken. You have to be very careful when it comes to using chicken, as salmonella poisoning is a real threat if raw chicken isn't handled properly. If you are divvying up and freezing a family pack of chicken breasts after grocery shopping, you want to plan to do so as soon as you get home. Or put the chicken breasts in the refrigerator immediately until you have time to package and freeze it. You want to store chicken in the fridge no longer than two days before cooking or freezing it.
The best way to freeze chicken. For safety's sake, you don't really need to remove the chicken breasts from the grocery store container before freezing. But for flavor and for protecting the moisture inside the chicken breasts, it is best to repackage the chicken. The best at-home packaging method for freezing chicken is vacuum-sealing the chicken with a machine such as a FoodSaver, which helps to remove any air from the packaging and heat-seals the edges of the bag. If you don't have a Foodsaver, then you still have other options. Place the chicken breasts in freezer bags and manually push out as much of the air as possible before zipping them closed. If you want to leave the chicken breasts in the grocery store package it came in; the USDA advises that you wrap the container in some aluminum foil, plastic wrap, or some freezer paper. This helps to add a barrier between the chicken and the air in the freezer.
You will find this casserole recipe on the Buns In My Oven site. On the site, you will find chicken breast recipes, main dish food ideas, crock pot recipes, breakfast recipes, side dish food ideas and more. **
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