“What’s in the Fridge?” Chicken & Rice Casserole
This chicken & rice casserole is a staple in our house. My favorite part is how versatile it is, which you may have already guessed by the name. I use whatever protein and vegetables I have in the fridge along with rice, cream of mushroom soup, italian dressing, and buffalo sauce. The rice absorbs all the yummy juices and makes for an easy and flavorful meal. Don’t like bell peppers? Leave ‘em out! Love mushrooms? Throw ‘em in! Don’t have cheddar? Use what ya got! The options are endless. The top layer of rice and cheese gets a nice, crispy texture, which my husband and I really like. If that’s not your thing, there are some options in the Cook’s Notes that you can try!
Ingredients
1 lb. boneless, skinless chicken breasts
1 cup uncooked basmati rice
1 zucchini, diced
1 cubanelle or green bell pepper, diced
1 red bell pepper, diced
1 medium yellow onion, diced
1/2 pint grape tomatoes, halved
10.5 oz. can cream of mushroom soup
3/4 cup prepared italian dressing (I prefer Good Seasons)
1/4 cup buffalo sauce (I prefer Frank’s)
1/2 tsp. garlic powder
1/4 cup sharp cheddar cheese, shredded
Chopped fresh flat leaf parsley (optional)
Kosher salt
Black pepper
Recipe
Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
Place the chicken breasts on a large cutting board. Cover the chicken with parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts until about 1/2” thick. Cut into small cubes. Season with 1 tsp. kosher salt and 1/2 tsp. black pepper.
Heat 1 tsp. olive oil in a large skillet over medium high heat. Once the skillet is hot, add the cubed chicken and cook 2-3 minutes per side or until golden brown. Transfer the browned chicken to a large bowl. Set aside. The chicken does not have to be cooked all the way through. It will finish cooking in the oven.
To the hot skillet, add 1 tsp. of olive oil. Add the zucchini and brown without stirring for 2-3 minutes until the side in contact with the pan is browned. Add a pinch of salt and stir the zucchini. Cook in the pan for another minute. Transfer the zucchini to the same bowl with the chicken.
Turn the heat down on the skillet to medium low. Add the onion, cubanelle (or green bell pepper), and the red bell pepper to the skillet. Season with a pinch of salt. Cook until the onions and peppers are translucent, about 8 minutes. Transfer the cooked onions and peppers to the same large bowl.
To the bowl with the chicken and vegetables, add the sliced grape tomatoes, 1 cup of uncooked basmati rice, 1/2 tsp. garlic powder, 3/4 cup of prepared italian dressing, 1/4 cup of buffalo sauce, and canned cream of mushroom soup. Stir to combine.
Transfer the mixture to the prepared baking dish and spread evenly. Top with 1/4 cup of sharp cheddar cheese.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and cook for another 15 minutes.
Remove the casserole from the oven and allow to set up for 5-10 minutes before serving. Garnish with chopped fresh flat leaf parsley.
Cook’s Notes
You can use 1 lb. ground chicken or turkey for this recipe as well. The seasonings would remain the same. You can also make this with smoked sausage, breakfast sausage, or ground italian sausage. If using sausage, omit the salt and pepper when browning the meat.
The options for this recipe are endless. I absolutely love adding sautéed mushrooms and yellow squash to this as well.
You can also make this with long grain white rice or minute rice.
The rice can get a little crispy on top, which I really like. If you’re not into that, pour a little bit of chicken broth or water over the top before adding the cheese. You can also leave the casserole covered with foil for the entire cook time.
