Easy 30 Minute Creamy Chicken and Rice Casserole Recipe
As a kid, my mom use to make chicken and rice casserole often. At least it seemed like it was often. I love chicken and rice casserole. Some people add vegetables to their chicken and rice casserole. Some people add cheese. I have taken my mother’s recipe and elevated it a little. I promise this meal is only 30 minutes and a great options for the family.
Add 2 cups of white rice or jasmine rice to your rice cooker or pot. Add in two cups of chicken stock and 1-1/2 cups of water. Add two cubes of chicken bouillon and 1 Tbsp. of butter, cover rice and cook on medium if you are using a pot and not a rice cooker. (*Tips* to remove starch from your rice, wash *rinse* your rice until water is clear before you cook it. It takes away the stickiness some people get when cooking rice.)
In a bowl, add your clean chicken tenderloin, 1 Tbsp. of onion powder, garlic powder, adobo seasoning, paprika, Mrs. Dash Original season, and 1 Tsp. of cracked black pepper. Mix in the seasoning well. In a skillet, add olive oil and cut your temperature to medium. Once your skillet is heated, add in your chicken, and cook until chicken is done. Once chicken is done, take it out of the skillet, and let it rest on the cutting board for about five minutes. Letting your meat rest allow the juices to be sealed in.
Cut your chicken into small chunks or shred your chicken. Place chicken and rice into a bowl, and add in your cream of chicken and mushroom soup. Mix together well and add the remaining seasonings.
Pour mixture into a pan. Mix half a bag of Panko bread crumbs, shredded cheese, and sprinkle on top of the casserole. Bake for about 10 minutes or until topping is golden brown. Serve with veggies and ENJOY!