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Before you jump to Rice and Chicken Casserole recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Choosing to eat healthily provides many benefits and is becoming a more popular way of life. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. While we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all likelihood, a lot of people believe that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make a few simple changes that can start to make a good impact on our everyday eating habits.
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All in all, it is not difficult to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to rice and chicken casserole recipe. To make rice and chicken casserole you only need 16 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Rice and Chicken Casserole:
- Prepare 1 pound carrots
- Prepare 1 pound frozen broccoli
- Use 1/2 cup butter
- Use 1-1/2 cup long grain rice
- Provide 1 rib celery
- Take 1 large onion diced
- Provide 3 quarts water
- Prepare 3 cups instant rice
- Get 3 pounds chicken thighs skin on and bone in
- Take 1-1/2 tablespoons kosher salt
- Get 2 tablespoons minced garlic
- Get 1 teaspoon ground black pepper
- Use Toppings——————
- Take 1/2 cup breadcrumbs
- Provide 1/2 stick butter
- Take 1/2 teaspoon granulated garlic powder
Instructions to make Rice and Chicken Casserole:
- Preheat oven 425 degrees Fahrenheit
- Peel and slice the carrots. Dice the celery, add to the chicken and water and boil, add in the salt and pepper. After 15 minutes add the minced garlic and broccoli.
- Remove the chicken and take the skins off. I save mine to fry crispy latter for other recipes. Take and remove the meat off the bones. Chop the big pieces of chicken and return to pot. Add the long grain rice and boil for 15 minutes.
- Add instant rice to the bottom of the oven safe dish for the casserole.
- Mix the butter breadcrumbs and granulated garlic powder.
- Pour the chicken and liquids with the vegetables over the instant rice. Sir just a bit, to get the air bubbles out and the instant rice to rehydrate. Spread the breadcrumbs mix over the top of casserole.
- Put into the oven for an hour.
- Let rest 15 minutes and serve I hope you enjoy!!
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