Chicken Rice Casserole Recipe
This basic formula for Chicken Rice Casserole truly has a great deal of flavor, and it's so natural to assembled. It heats while you set up a plate of mixed greens or dessert, or simply unwind. The chicken is heated over a rice pilaf that is brimming with vegetables.
All out: 80 mins - Prep: 20 mins - Cook: 60 mins - Yield: 6-8 servings
You can make this formula with chicken thighs on the off chance that you'd like. Simply don't utilize chicken bosoms, since they cook significantly more rapidly than dull meat, and will overcook in the time it takes the rice to end up delicate. Chicken drumsticks or thighs are more affordable than chicken bosoms in any case, and they have more flavor.
Ingredients
2-1/2 pounds chicken drumsticks or thighs
1/3 glass flour
Salt and pepper to taste
3 tablespoons olive oil
1-1/2 mugs uncooked long grain rice
1 onion (minced)
2 cloves garlic (minced)
2 mugs cut carrots
3 stalks celery (cut into lumps)
1 red ringer pepper (slashed)
3 mugs natively constructed or boxed chicken soup (warmed to bubbling)
3 tablespoons margarine (softened)
2 straight leaves
1/2 glass ground Parmesan cheddar
Ventures to Make It
1-Preheat the broiler to 350 F.
2-Combine the flour, salt, and pepper on a shallow plate and blend. Roll the drumsticks in the flour blend to coat.
3-Heat the oil in an enormous skillet over medium warmth and darker the drumsticks in a few bunches, turning each multiple times, around 5 to 6 minutes. The drumsticks will be prepared to divert when they discharge effectively from the skillet.
4-Meanwhile, place the rice, progressively salt and pepper, onion, and garlic in a 13 x 9" glass heating dish. Include the carrots, celery, red ringer pepper, and hot chicken juices alongside liquefied margarine to the rice blend in the dish and mix well. Ensure that the rice is totally secured with the fluid. Spot the cove leaves over the rice blend.
5-Arrange the sautéed chicken drumsticks over the rice blend and sprinkle with the cheddar.
6-Cover the preparing dish and heat at 350 F for 45 minutes. At that point reveal and prepare for 15 to 20 minutes longer or until the chicken is altogether cooked to 165 F as estimated with a meat thermometer, and the rice is delicate.
7-Remove and dispose of the straight leaves. Serve the chicken with the rice blend.
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