Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Make-Ahead Chicken & Rice Bake

by Claire Nolan

Ingredients

for 12 servings

  • 1 tablespoon
    butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 4 carrots, finely diced
  • 4 stalks celery, sliced
  • 1 rotisserie chicken, shredded
  • 1 cup
    white long grain rice, uncooked (200 g)
  • 1 can cream of chicken soup
  • 3 cups
    chicken stock (710 mL)
  • salt, to taste
  • pepper, to taste
  • breadcrumb, optional
    Calories 124
    Fat 3g
    Carbs 19g
    Fiber 1g
    Sugar 1g
    Protein 4g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Preheat oven to 425°F (220°C).
  2. In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender.
  3. Transfer to a 9" x 13" (23 cm x 33 cm) disposable casserole dish, or split among 2 smaller dishes.
  4. Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
  5. Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
  6. To reheat, let thaw in the refrigerator during the day. Bake as directed above.
  7. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this