Topic: Spicy Chicken & Rice Casserole

[Jeff]

This thread is for recipes using your rice & beans or whatever you store.  The ingredients shouldn't be short storage life stuff.

I'll start with a rice recipe.  I made it using a porcelain coated cast iron dutch oven but used my oven for the heat.  This recipe could easily be cooked in a regular dutch oven using an open fire or charcoal.

Spicy Chicken & Rice Casserole

4 chicken breasts
1 cup regular rice (not minute)
1 can Campbell's Cream of Celery soup
1 can Rotel tomatoes (tomatoes and green chillies)
Spices

Mix rice, soup, and tomatoes in a bowl.  Place chicken in the bottom of the dutch oven.  Add spices (I used black pepper, granulated onion, and granulated garlic) to the top of the chicken.  Pour the soup/etc over the chicken.  Cover the dutch oven.

Place in preheated (350-375 degrees) oven and cook for one hour (or more as required; cook until rice is ready to eat).  Check and mix/stir a couple of times.  If it's too dry add some water or chicken stock. 

I used some 2 year old brown rice from my freezer and it took an extra 30 minutes and 3/4 can of chicken stock to be edible.  Exact isn't required so add extra water if you are worried.  You can always take the lid off for a few minutes to cook off some of the water.  Some people prefer cutting the chicken into smaller chunks.

Sorry, no pics this time because I ate most of it. 

[Kcboats]

I hope you are pooping okay...lol!

[Jeff]

Made it again and it was awesome.  Better than Mom used to make. 

This time:

4 chicken breasts
1 cup regular rice (not minute)
1 can Campbell's Cream of Chicken soup
1 can Rotel tomatoes (tomatoes and green chillies)
2 cups water
Spices

Preheated the dutch oven with the chicken breasts.  Topped the chicken with some pepper, taco seasoning, and granulated onions.  Mixed the rice, soup, tomatoes, and water and poured over chicken.  Cooked at 375 for 1 hour.  Stirred things a bit and decided that it was a little runny so I put the dutch oven without the cover back in the oven until the consistency was right.  Stirred again and let sit covered for 5 - 10 minutes until I was ready to serve.

Delicious.  The chicken fell apart and the rice was nice and soft (almost mushy but not).

This recipe could easily be stretched but adding only one or two breasts.

[Jeff]

Just finished that batch off and, yes, it's delicious.  One small change will be to cook the rice a few minutes less.  After nuking the left overs the rice was a little over cooked.

[Jeff]

I made this again tonight using a can of chicken chunks in a can I got from the LDS Cannery.  It was delicious.

1 can chicken chunks
1 can condensed Cream of Chicken soup
1 can 15oz diced tomatoes with green chilies
1.5 cups white rice
spices: basil, granulated onions, granulated garlic, thyme, pepper, salt, Franks

Mix soup, tomatoes, 2.5 cups water, rice, spices in a bowl.  Pour in casserole dish (I use a dutch oven).  Add chicken chunks.  Break them up if needed and stir in.

Cook for 1 hour at 350 degrees.  Add more salt, pepper, and Franks to taste (if necessary). 

Delicious. 

[broncovan]

Made it again and it was awesome.  Better than Mom used to make. 

This time:

4 chicken breasts
1 cup regular rice (not minute)
1 can Campbell's Cream of Chicken soup
1 can Rotel tomatoes (tomatoes and green chillies)
2 cups water
Spices

Preheated the dutch oven with the chicken breasts.  Topped the chicken with some pepper, taco seasoning, and granulated onions.  Mixed the rice, soup, tomatoes, and water and poured over chicken.  Cooked at 375 for 1 hour.  Stirred things a bit and decided that it was a little runny so I put the dutch oven without the cover back in the oven until the consistency was right.  Stirred again and let sit covered for 5 - 10 minutes until I was ready to serve.

Delicious.  The chicken fell apart and the rice was nice and soft (almost mushy but not).

This recipe could easily be stretched but adding only one or two breasts.

I used this one.

Didn't have Rotel tomatoes, so I used petite diced tomatoes and about 6 oz of homade salsa.
Added a thick layer of frozen corn on top at the end.  The part where you let it sit covered, about 10 min.

Overcooked it a bit because I checked it at 1 hr and the rice wasn't ready.  Checked 15 min later and it was too late.

Still turned out terrific.  Very good recipe Jeff!

[Fullautolover]

Have made this recipe many times now and the wife and I love it.

[Jeff]

Made it again tonight.  Two cans of turkey chunks (LDS Cannery).  Albertson's tomatoes with jalapenos.

Damn, it was delicious.

Frank's fill the hole in your soul.