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Canned Chicken And Rice Recipes
Canned chicken and rice are staples in many kitchens due to their convenience and versatility. Combining these two ingredients can lead to a variety of delicious and hearty meals. Here’s a comforting Canned Chicken and Rice Casserole recipe that’s perfect for a satisfying dinner any night of the week, followed by a simple yet flavorful Chicken and Rice Soup for a lighter option.
Canned Chicken and Rice Casserole
Ingredients:
- 1 can (12.5 ounces) of chicken breast, drained and flaked
- 1 cup of uncooked white rice
- 2 cups of chicken broth
- 1 can (10.5 ounces) of cream of chicken soup
- 1/2 cup of sour cream
- 1/2 cup of chopped onion
- 1/2 cup of frozen peas and carrots mix
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1 cup of shredded cheddar cheese
- 1/2 cup of breadcrumbs (optional for topping)
- 2 tablespoons of melted butter (if using breadcrumbs)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the chicken broth, cream of chicken soup, and sour cream. Stir in the garlic powder, salt, and pepper.
- Mix in the uncooked rice, canned chicken, chopped onion, and frozen peas and carrots until everything is well combined.
- Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- If using breadcrumbs, mix them with melted butter and sprinkle over the cheese.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the rice is cooked through.
- Let the casserole stand for a few minutes before serving.
Chicken and Rice Soup
Ingredients:
- 1 can (12.5 ounces) of chicken breast, drained and flaked
- 1 tablespoon of olive oil
- 1/2 cup of chopped onion
- 1/2 cup of diced carrots
- 1/2 cup of diced celery
- 2 cloves of garlic, minced
- 6 cups of chicken broth
- 1 cup of cooked rice
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
- Stir in the canned chicken, cooked rice, and dried thyme. Season with salt and pepper. Simmer for an additional 5-10 minutes, or until everything is heated through and flavors are blended.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
These canned chicken and rice recipes are not only easy to prepare but also comforting and filling. Whether you’re in the mood for a creamy casserole or a soothing soup, these dishes are sure to satisfy.