If you manage to have any leftovers after serving, store them in an airtight container in the fridge for 3-4 days. Alternatively, you can freeze the covered, unbaked casserole for up to 3 months. When ready to eat, bake as directed and enjoy. If you’d like to make this casserole ahead of time, prepare the dish without baking, then cover and refrigerate for up to 2 days. Throw in some frozen veggies (broccoli is a delicious choice), or sprinkle on some cheddar towards the end of cooking to make this creamy casserole a cheesy dream. 1kg skinless chicken thigh fillets 1 can of cream of mushroom soup 1 pkt french onion soup mix (dry) 2 tbsp Worcestershire Sauce 1 cup mushrooms roughly. If you'd rather sub in chicken breasts, you totally can-we just love thighs for their flavor and crispy skin. This dish is completely customizable, and a great base for any substitutions or additions your heart desires. Plus, because everything cooks together, you'll also get the most flavorful rice without any stress of cooking it on the stove. Like magic, everything is ready at the same time-no stovetop required. Read on to discover just how to make this casserole of our dreams:ĭo I need to cook the rice before baking? Nope! This is a literal dump 'n bake recipe: You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs. The best part? Everything is ready at the same time in this recipe, so you can toss it all in the dish (yes, one dish) for dinner ready in under two hours. It’s the type of recipe we turn to time and time again during the fall and winter (and all year-round tbh). That being said, when we’re searching for something hearty, filling, and completely classic, we turn to this chicken and rice version. Over the years, we’ve created our fair share of casserole recipes, from sides to main courses to even desserts (hello, apple dumplings).
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