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Chicken Rice Onion Soup Casserole Recipe

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Cream Of Chicken Soup Casserole Recipes Recipe For Chicken Noodle Casserole With Cream Of
Cream Of Chicken Soup Casserole Recipes Recipe For Chicken Noodle Casserole With Cream Of from adihidayatt.blogspot.com

Description

This chicken rice onion soup casserole recipe is a warm and hearty dish perfect for chilly nights. The combination of tender chicken, fluffy rice, and savory onion soup makes for a delicious and satisfying meal. This recipe is easy to make and can be prepared ahead of time, making it a great option for busy weeknights or potluck dinners.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 1 can condensed cream of chicken soup
  • 1 can condensed French onion soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sliced almonds

Equipment

  • Large mixing bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Aluminum foil

Method

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the uncooked rice, cream of chicken soup, French onion soup, water, garlic powder, thyme, salt, and black pepper. Stir until everything is well-combined.
  3. Add the chicken pieces to the mixture and stir until they are evenly coated.
  4. Pour the mixture into a 9x13 inch baking dish and spread it out evenly.
  5. Cover the dish with aluminum foil and bake for 45 minutes.
  6. Remove the foil and sprinkle the sliced almonds on top of the casserole.
  7. Bake for an additional 15 minutes or until the almonds are toasted and the chicken is fully cooked.
  8. Remove from the oven and let the casserole cool for a few minutes before serving.

Notes

  • This recipe can be easily doubled or halved to feed more or fewer people.
  • If you're not a fan of almonds, you can substitute them with another type of nut or omit them altogether.
  • You can prepare this casserole ahead of time and store it in the refrigerator until you're ready to bake it.
  • If the casserole seems dry during the baking process, you can add a little bit more water.

Nutrition Info

  • Serving size: 1/6 of the casserole
  • Calories: 380
  • Total Fat: 13g
  • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 1140mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 27g

Recipe Tips

  • Make sure to cut the chicken into bite-sized pieces so that they cook evenly.
  • Stir the mixture well to make sure that the rice is evenly coated with the soup mixture.
  • Use a good quality long-grain white rice for the best results.
  • Don't skip the aluminum foil during the baking process as it helps to keep the moisture inside the casserole.
  • Let the casserole cool for a few minutes before serving to prevent any burns.

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