Chicken and Rice Casserole

  • mccally Posted: 08/02/10
    Worthy of a Special Occasion

    The dish has good flavor, and it's a great way to use some left over veggies (I ended up using some eggplant in mine in addition to the zuchini and squash). The problem with the dish is that it had so many steps and used up so many dishes in the process. The end result needed to taste much better than it did for the work to be worthwhile (and I had even pre-chopped all my veggies the day before). I enjoyed it, but I would never make it again.

  • moonburst37 Posted: 08/31/10
    Worthy of a Special Occasion

    Great inexpensive meal! Super creamy and filling.

  • litgourmet Posted: 08/04/10
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    Delicious, surprisingly kid friendly, and much quicker to make than a glance at the recipe suggests. (Had mine on the table in 45 min. from start time!) The write-up on this one is overly complicated, and there are steps that can be combined. Here's the short version: 1. Cook the rice; preheat the oven to 400. 2. Meanwhile, chop and saute the onion. 3. Slice 1 large boneless skinless chicken breast the long way into strips. Add strips in to saute with the onion; season. 4. When chicken is brown on one side, turn. After 3 min., add broth. Let simmer. Keep an eye on chicken; when done, remove, let rest till you have a free moment, and then cut up or shred. 5. Slice and saute zucchini. 6. Put flour in saucepan. Gradually add milk. Boil 1 min., stirring constantly. Remove from heat and stir in 1/4 c. cheese. 7. Prep fresh rosemary. 8. Stir everything prepped so far together. Stir in salt. 9. Grease 12x8 casserole dish and pour in mixture. Top with remaining 1/4 c. cheese. 10. Bake 15-20 min. at 400. Broil 3-5 min. till brown. Yum!

  • mizgore Posted: 08/21/10
    Worthy of a Special Occasion

    I agree w/ others that this is a time consuming recipe to make. However, the end result is worth it. I substituted an italian seasoning blend for the rosemary. Next time, I'll try using rotisserie chicken meat in order to cut down on time. I cooked the rice the day before which helped w/ the prep.

  • HealthyBrandy Posted: 07/13/10
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    So good. I'm making my fiancé a believer in healthy food! I substituted dried Rosemary, brown rice, leftover chicken and eggplant.

  • MelissaWychocki Posted: 11/29/10
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    I found this recipe in my August Cooking Light mag and feel in love. It does take several steps but read through and see you can do a few together (cook chicken/rice at the same time and then do the milk/veggies at the same time). It should take 2 pans total plus your casserole dish. I doubled the cheese and chicken but kept everything else the same - turns out great every time!

  • shannon9585 Posted: 08/25/10
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    This was really good and makes a lot of food for 4 servings! I think it could serve 6 if you served it with a garden salad. I would definitely advise cooking the chicken and rice the night before. Then, the day of, sautee the onion in a pan along with the squash (I also added mushrooms). Add about 2/3 cup broth and simmer until it reduces to 1/2 cup. Pour this mixture into a bowl with the cold rice and shredded chicken (bonus: I find cold chicken easier to shred than warm). Then follow the rest of the recipe as written. I also suggest putting the milk in the saucepan first, then slowly whisking in the flour (rather than vice versa). This prevents clumps of flour from forming.

  • DeeMonty Posted: 08/23/10
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    This was really good and easy!

  • JJ1916ohio Posted: 09/21/10
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    Really, really good. I subbed in 8 oz of ground turkey breast, brown rice and whole wheat flour. Instead of the rosemary I used 2 tsp of salt free italian seasoning. I also added in about 3 cloves of sauteed garlic. I would definitely make this again. I love that I could make it a day in advance and that way when I got home from work we can just throw it in the oven to finish cooking.

  • ChefAmandaLynn Posted: 08/10/10
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    I followed the recipe exactly and it took nearly 2 hours for a meal that was not that special. My husband said it was missing "flavor," and I even doubled the amount of fresh rosemary. I would not make this again without major modifications.

  • btluvtocook Posted: 07/20/10
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    I would definitely make again. Only thing...I would have my husband around to clean up after me as I'm cooking.

  • Lbonelli Posted: 07/26/10
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    I thought this was a very tasty cassserole, however, it took a considerable amount of effort to prepare. It seemed like I dirtied several dishes and pans by the time I was done. Between the prep time, the actual cooking time that requires you to stand by the stove constantly and the clean up time, I'm not sure how often I would actually make this. It did turn out well, though.

  • chrysti Posted: 08/03/10
    Worthy of a Special Occasion

    This recipe was a hit in my house -- I substituted 2 medium carrots for the yellow squash to up the kid-friendly quotient. I understand the other reviewers complaints about clean up -- however -- I saved a pot by making the cream sauce in the same pot I used to make the rice (I transferred the rice to a bowl.) I would also suggest using dishwasher safe bowls -- and then you only really have 2 pots and a casserole dish to clean. Otherwise, I didn't think it needed alot more attention than, say, a risotto. I think next time I would make it ahead and just heat it up in the evening.

  • Lindy1982 Posted: 04/18/11
    Worthy of a Special Occasion

    My whole family loves this recipe! It's a good deal of work but for a huge payout. It is creamy and delicious and fairly inexpensive. It was even better as leftovers. Love this one! If you think it needs more flavor, I would suggest using more pepper on the chicken.

  • namakani Posted: 08/01/11
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    This recipe was OK. It would have been much better with cream of chicken instead of the flour/cheese mix. I won't make it again.

  • mja489 Posted: 08/09/11
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    We really enjoyed - but I used the recipe to get rid of leftovers. I had grilled chicken breasts and brown and wild rice that had been cooked in chicken broth. I cooked the onions and added slightly more than the 1/4 cup chicken broth - only reduced slightly. I had more chicken than called for so I upped the amounts of other things - my proportions may have been a little different - but it didn't seem to matter. It made great leftovers for lunch. Served with corn on the cob.

  • admad2010 Posted: 08/17/11
    Worthy of a Special Occasion

    Needed a new fresh take on some boring chicken and thought that I would give this dish a try. It ended up excellent! It was flavorful, creamy and rich, definitely will be a staple dish in my home, adult and kid friendly! It didn't take an extremely long time to make; 1 hour start to finish. I changed up some of the steps and added/omitted some ingredients and it turned out great. I added garlic to the onions when I sauted them, used boneless skinless chicken, added white wine vinegar (can also use dry white wine) to the onion broth mixture during the time it cooks down, omitted the rosemary all together as my husband isn't a fan of rosemary, and used parmasean reggiano instead of romano, as I didn't have any romano grated at the time. I also used a multi-grain rice blend which I cooked with chicken stock, and I added freshly diced tomato to the mix prior to baking. This one will not only be a weeknight staple, but I would definitely make this for guests.

  • KimS65 Posted: 07/05/11
    Worthy of a Special Occasion

    I try a lot of new recipes and most of them are keepers-I keep the recipe and make it again. This is one that my family and I did not like at all. It reminded me of the old 1970's casseroles topped with potato chips. The veggies were mushy and it just tasted like processed food. This recipe (and most of the dish) went straight to the garbage.

  • Lara92 Posted: 08/30/11
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    You know it's a good recipe when your guests want to take leftovers home with them.

  • LoniRV Posted: 10/06/11
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    I actually really like this dish. The only thing I substituted was wild long grain rice for the white rice and it turned out really good. I would do the same thing if I made this again. I think the broiling at the end was pretty key to the taste. Made a large amount and re-heated well for lunch the next day.

  • cookinla Posted: 06/26/12
    Worthy of a Special Occasion

    My husband and I thought this was very tasty, I would make it again. I used the same pot for all the steps, so it wasn't too much in terms of dishes. I used homemade chicken stock and white rice that was already seasoned (with onions, garlic, oil and salt), so that might have made a difference in flavor. Very tasty, I agree broiling at the end is key.

  • smokey Posted: 08/15/13
    Worthy of a Special Occasion

    This was delicious. I used boneless chicken breast, brown rice, olive oil instead of butter, added 8 oz sliced mushrooms with the squash, and used fat-free evaporated milk. Instead of rosemary, I used Costco's organic salt-free seasoning mix. Broiling at the end makes it perfect.

  • steponme Posted: 04/24/14
    Worthy of a Special Occasion

    I like the rosemary in this; makes it standout from other chicken & rice recipes. I also like that it doesn't have that disgusting can cream of 'whatever' soup in it...yuck! I also used boneless, skinless chicken breast, used about 14 ounces, instead of 8 ounces, brown rice instead of white, and non-fat milk in place of 2%. Delicious; will definitely make this again;-).

  • Huckleberry14 Posted: 06/14/14
    Worthy of a Special Occasion

    I really liked this for a casserole. Although, I wouldn't serve a casserole for a special occasion no matter how tasty it was. It came together very well and was a satisfying dish. Everyone lapped it up. I don't usually make casseroles, but I enjoyed this and will make it again. I used wild rice, but otherwise followed the recipe as written.

  • KitchenCat Posted: 06/25/14
    Worthy of a Special Occasion

    This recipe was a pain! I cook a lot and even with the short cuts other reviewers mentioned this was just not worth the trouble. Don't get me wrong, it was good but not worth the effort or the dirty dishes. It's just a casserole. If I'm going to spend this much time in the kitchen, it won't be making this.

  • rainblossom82 Posted: 05/25/14
    Worthy of a Special Occasion

    I thought this was a good recipe but nothing special. I felt like it took a while to make for what you got in the end. I would substitute rotisserie chicken to cut down on the cooking time. I liked the color of the yellow squash and zucchini. This would be a good weeknight meal.

  • EEK1117 Posted: 12/01/13
    Worthy of a Special Occasion

    Enjoyed this immensely and less labor intensive than you might think. Preparing the rice ahead of time and using cooked chicken cuts down on the prep significantly. I used one skillet and just did everything in order. Did the diced onions and chicken broth, then once I added that to the bowl used same skillet for the squash, then did the milk, flour and cheese after that. I used brown basmati rice, fat free half and half instead of 2%, Wondra flour to avoid lumps and shredded Parmesan because that's what I had in the house. My husband doesn't like rosemary so I used Herbes de Provence instead. A definite keeper, it was very flavorful and easy to prepare.

  • Cindos Posted: 11/20/13
    Worthy of a Special Occasion

    Not fantastic, but not bad. I used frozen broccoli and skipped the step where you boil it. I just mixed the frozen broccoli in with the chicken and went from there. Served over egg noodles with a lettuce salad. I will make this dish again. Nice b/c you can do parts of it ahead of time and assemble for a nice supper. Not "worthy of a special occasion" as it says under this post, (I can interpret reviews on my own and I suspect most people can, myrecipes.com/CookingLight.com) but a nice way to feed the hungry family after a busy day.

  • Vicuska Posted: 05/17/14
    Worthy of a Special Occasion

    I would not say excellent, but was a nice dish. I used steamed broccoli instead of squash and zucchini, and did not mix all the ingredients together, but layered them into the baking pot (rice, broccoli, chicken, sauce). I added some garlic, which proved to be a good idea.

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