Beef Chicken Cream Rice Veggies Casserole Hot Dish

How To Make Creamy Chicken and Rice Goulash

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(Paradigm credit: Joe Lingeman)

Some days supper is ripe for experimentation (trying a new recipe, technique, or ingredient), while others you just desire an easy, no-fail archetype. On these days, I look to casseroles — tuna noodle, chili mac, or, my personal favorite, cheesy chicken and rice.

Here, I'm sharing the best version I know, which involves a few small-scale upgrades for maximum flavour. Yous'll whisk together your own flossy sauce to melt the tender white rice and seize with teeth-sized veggies, and you'll also swap chicken breasts for savory, juicy thighs.

Go ready to grab your largest serving spoon to scoop upward generous portions of seasoned chicken and creamy rice and vegetables. At that place's no need for fussy garnishes or other fanfare, although I like information technology all-time with a few dashes of hot sauce. Here'southward how to make it.

(Image credit: Joe Lingeman)

What Is Chicken and Rice Goulash?

Campbell'southward Soup Company introduced this homestyle casserole as a manner to employ their condensed foam of chicken soup. In the decades since, there'south no incertitude that the cheesy craven and rice casserole served at potlucks and delivered to friends in demand all relied on that tin of soup.

Since nosotros're all home now, looking for more cooking projects, there'due south never been a meliorate time to make your ain condensed soup from scratch (no shame to the canned stuff!) The homemade version is fabricated with just a few pantry staples — flour, broth, and a splash of milk — and I promise you will not miss out on any of the classic creamy chicken flavour.

Why Frozen Vegetables — Not Fresh — Are Best

Frozen mixed vegetables require none of the peeling, chopping, and blanching that fresh vegetables practice — they're similar a time auto in a bag! The bite-sized bits are quick to thaw and just the correct size for mixing into casseroles.

If yous forgot to pick up a bag of chopped mixed vegetables, check your fridge and freezer to see what produce you have on hand. Pocket-size florets of broccoli, a few baby carrots, or the lingering limp stalk of celery can exist cut into bite-sized cubes and added to this goulash instead. Whatsoever you do, don't skimp: Every forkful should be total of veggies.

(Image credit: Joe Lingeman)

iii Tips for the Best Creamy Craven and Rice Goulash

1. Use chicken thighs, not breasts. Craven thighs are higher in fatty than breasts, so they remain tender, juicy, and more than flavorful after blistering. They're also less expensive. That said, nosotros've included instructions for both thighs and breasts.
2. Comprehend the baking dish with foil. The rice needs to absorb the liquid from the sauce and any juices that the chicken gives off, and then don't allow it evaporate during baking. Wrapping the baking dish in foil also protects the boneless, skinless thighs or breasts from the intense, direct heat of the oven — resulting in tender, juicy chicken.
3. Turn off the oven to melt the cheese. The final stride is sprinkling with shredded cheddar cheese. Turn off the oven, and return the dish to the still-warm oven just until the cheese melts. The cheese slowly and gently melts so that when y'all spoon into the goulash, the gooey cheese lingers, unable to determine whether to stay in the dish or travel to your plate.

Get ready to catch your largest serving spoon to scoop up generous portions of seasoned chicken and creamy rice and vegetables.

• shellfish-free
• fish-gratuitous
• alcohol-free
• peanut-costless
• pork-gratuitous
• sugar-conscious
• tree-nut-free
• egg-free
• red-meat-free

Per serving, based on

half-dozen

servings. (% daily value)

• Calories 452
• Fatty 21.vi m (33.2%)
• Saturated 9.ii m (46.ii%)
• Carbs 31.5 yard (10.5%)
• Fiber 2.0 g (vii.9%)
• Sugars 4.0 g
• Poly peptide 32.2 thousand (64.5%)
• Sodium 792.0 mg (33.0%)

Ingredients

• Cooking spray

• 3 tablespoons

  unsalted butter

• 1 loving cup

  diced yellow onion (from 1 medium onion)

• two teaspoons

  kosher salt, divided

• 3 tablespoons

  all-purpose flour

• 1 3/iv cups

  low-sodium craven goop

• 1/ii cup

  whole or 2% milk

• 3/four teaspoon

  freshly footing black pepper, divided

• 3/4 loving cup

  uncooked long-grain white rice

• 3 cups

  frozen mixed vegetables, such as carrots, corn, peas, and greenish beans

• 1 ane/2 pounds

  boneless, skinless chicken thighs, trimmed of backlog fat

• 1/ii cup

  shredded cheddar cheese (4 ounces)

• Hot sauce, for serving

Instructions

1. Estrus the oven and prepare the baking dish. Arrange a rack in the center of the oven and estrus the oven to 375°F. Coat an 11x7-inch or 1 1/2-quart baking dish with cooking spray; set aside.

2. Sauté the onion in butter. Melt iii tablespoons unsalted butter in a large skillet over medium heat. Add 1 cup diced yellow onion and one 1/ii teaspoons of the kosher salt and sauté until onion is soft but non browned, 3 to v minutes.

3. Stir in the flour. Sprinkle in iii tablespoons all-purpose flour and cook for 1 minute, stirring constantly to coat the flour in the butter and to cook off the raw flour flavor.

4. Add the chicken goop and milk and melt until thickened. Pour in 1 3/4 cups low-sodium chicken broth and whisk to comprise, breaking up any lumps of flour and onion and scraping browned bits from the lesser of the pan. Pour in 1/ii cup whole or 2% milk and i/four teaspoon of the black pepper and whisk to completely incorporate. Bring to a eddy, stirring constantly, until sauce thickens, about 3 minutes.

5. Add sauce to rice and vegetables in baking dish. Place 3/4 loving cup uncooked long-grain white rice and 3 cups frozen mixed vegetables in the prepared baking dish. Pour in the sauce and stir to combine.

6. Season the chicken and lay on the rice mixture. Flavor ane i/2 pounds boneless, skinless chicken thighs all over with the remaining ane/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. Nestle the chicken on top of the rice mixture. Cover the baking dish tightly with aluminum foil.

7. Bake for 1 hour. Broil until the rice is tender and an instant-read thermometer inserted into the thickest role of the craven registers 160°F, most 1 hour.

8. Top with shredded cheese. Plow the oven off. Uncover and sprinkle with 1/two cup shredded cheddar cheese. Return to the still-warm oven uncovered and permit sit until the cheese melts, 2 to 4 minutes.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to iv days.

Chicken chest bandy: To use boneless, skinless chicken breasts, you'll need three (6 to 8-ounce) breasts. The bake fourth dimension remains the same.

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Patty Catalano

Contributor

Patty is a freelance recipe programmer who worked every bit Alton Brown's Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

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Source: https://www.thekitchn.com/chicken-rice-casserole-recipe-256188

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