Chicken and Rice Casserole. Chicken and rice casseroles are a staple of American cooking. This version uses cream of mushroom, cream of celery, and cream of chicken to give a rich flavor to a quick school-night dinner when getting your back-to-school routine settled. This chicken and rice casserole dinner from Delish.com is the easiest decision you'll make all week.

Casseroles are the king of one-pot meals, and this cheesy chicken and rice recipe delivers. Everything, even the rice, cooks in a single baking dish so all you have to do is pop it into the oven. How to Make Chicken and Rice Casserole. You can have Chicken and Rice Casserole using 8 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Chicken and Rice Casserole

It's 1/2 of chicken.
It's 1/2 of stock cube.
You need 1 1/2 tbsp of butter.
It's 1/4 tsp of Salt.
You need 1 liter of water.
Prepare 200 grams of Rice.
Prepare 1 of egg.
You need 80 grams of chorizo.

First, note that we use chicken thighs, instead of the more popular (and more expensive) breasts. The thighs have more flavor and are a little fattier, so they won't dry out with long cooking. The chicken pieces are browned in olive oil, removed, and then the onions. This Chicken and Rice casserole, while not a traditional hot dish, does contain the requisite components of one: creamy sauce, starch, protein and veggies.

Chicken and Rice Casserole step by step

Cook the chicken in a liter of water with the salt, stock cube and butter for around 40-50 minutes on a medium to high heat..
Once the chicken has cooked remove it from the pan and leave to one side to cool down..
The rice will be boiled in the same water. Use your judgement as to how much water you'll need, as a lot of it would have evaporated through cooking the chicken. If you don't add enough of the water you can always add more along the way..
Cook the rice. About 12-15 minutes..
Let it stand for about 5 minutes or so. If there is any liquid left with the rice, drain after this time has passed..
Once the chicken is cool enough to handle de-bone and shred..
Mix the rice and chicken together..
Preheat the oven to 200 Celsius..
Using a medium/large casserole dish spoon the mixture in. You can layer it by doing rice, then chicken then rice again but I like mixing it all together before hand..
Flatten the surface using the back of your spoon or a spatula..
Crack the egg into a small bowl and using a fork beat the egg well..
Spread the egg mixture onto the rice, make sure it covers all the surface (use 2 eggs if needs be). Once its cooked it'll give it a nice crunchy texture on top and remains soft underneath..
Slice the chorizo and cover the rice with it. You can use as little or as much as you like. I like completely covering it in chorizo but this one in the photo my mother made..
Bake in the oven for about 20 minutes or until the top layer is golden brown..
Serve with a salad of your choice..

Though without the canned soup nor tater tots, like in Meggan's Cowboy Casserole, I can't really see that it would be considered one. Chicken and Rice Casserole is a classic family favorite here in the United States. In this recipe we've stuck with a completely "from scratch" concept. A lot of times nowadays, chicken and rice casserole comes from a box or is made from a bunch of canned ingredients. This yummy chicken and rice casserole needs to bake for a loooong time.