Chicken And Red Rice
A hearty casserole combining tender chicken, flavorful red rice, and mixed vegetables, topped with crispy fried onions; perfect for comforting family dinners or casual gatherings.
Ingredients
- 2/3 cup uncooked regular rice ⓘ
- 1 cup chopped green pepper ⓘ
- 1 (2.8 oz.) can Durkee French fried onions ⓘ
- 4 chicken breast halves, fat trimmed and skinned if desired ⓘ
- 1 (15 1/2 oz.) jar spaghetti sauce with mushrooms ⓘ
- 1 1/4 cups water ⓘ
- 2 1/2 cups cubed cooked chicken ⓘ
- 2 cups cooked long grain rice ⓘ
- 1 cup milk ⓘ
- 1 (16 oz.) package frozen mixed vegetables ⓘ
- 1 (10 3/4 oz.) can condensed cream of celery soup ⓘ
- 1 (10 3/4 oz.) can condensed cream of mushroom soup ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, stir together cooked chicken, cooked long grain rice, green pepper, spaghetti sauce, water, milk, frozen mixed vegetables, cream of celery soup, cream of mushroom soup, pepper, and uncooked rice.
- Spoon the mixture into a 13 x 9-inch baking pan.
- Bake for 30 minutes.
- Sprinkle with French fried onions and chow mein noodles.
- Continue baking for an additional 15 to 20 minutes or until heated through and bubbly.
Tips & Substitutions
For added flavor, consider marinating the chicken in your favorite spices or a bit of lemon juice prior to cooking. If you don't have cream of celery or mushroom soup, you can substitute with cream of chicken soup. You can also use brown rice for a healthier option, just adjust the cooking time accordingly. Remember to stir well to combine all ingredients evenly.
Serving Suggestions
Serve this Chicken and Red Rice dish with a side salad or some crusty bread for a complete meal. It pairs beautifully with a refreshing cucumber salad or steamed broccoli. For a heartier option, consider serving it alongside the Creamy Squash Casserole for a delightful contrast of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken and rice mixture in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Red Rice contains roughly 935 calories, with 22g protein, 164g carbohydrates, and 21g fat. It is an excellent source of vitamin D (72% of the Daily Value), iron (61% of the Daily Value), and protein (44% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2446mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken in this recipe?
Absolutely! Using cubed cooked chicken is a great way to save time and reduce waste. Just ensure that it is heated through in the oven as you bake the dish, so it remains juicy and flavorful.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or red pepper flakes into the mixture. You could also use a spicy spaghetti sauce or add hot sauce to taste. Adjust the spice level according to your preference for a customized kick.
Can I prepare this dish ahead of time?
Yes! You can assemble the dish a day in advance and store it covered in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).