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 is a casserole that meal packs a lot of flavor in a filling one dish dinner.

It's the type of recipe we turn to time after time again during the fall and winter, just like roast. Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia. You can have Chicken and Rice Casserole using 8 ingredients and 15 steps. Here is how you cook it.

Ingredients of Chicken and Rice Casserole

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

This yummy chicken and rice casserole needs to bake for a loooong time. That's sort of sad if you live in the Philippines, but really happy if you live anywhere else. And then, like a true casserole lover, smother it with cheese or sour cream or something really bad for you. How to Make Chicken and Rice Casserole.

Chicken and Rice Casserole instructions

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..

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. Chicken and Rice Casserole makes a classic comforting dish. Made of chicken and rice cooked in a creamy, flavorful casserole, this is a family favorite!