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Friday Lunch Recipes

(Chicken & Rice Casserole) On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services "First Friday Free Lunch Program."  Her meals are so delicious, that we often receive requests for her recipes.  Please enjoy!

Friday Lunch Recipes

On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services “First Friday Free Lunch Program.”  Her meals are so delicious, that we often receive requests for her recipes.  Please enjoy!

CHICKEN & RICE CASSEROLE

Remember that time we made Cheesy Chicken and Broccoli Casserole together? Well, we’re back at it with the casseroles, but this time we’re skipping the cheese and adding more variety to our vegetables. Don’t worry, it’s going to be just as delicious as the last one, and as always, it’s YOUR meal, so do what makes you happy!

Ingredients 

  • 2 large chicken breasts (or thighs, tenderloins, just make sure you remove the skin), cut into bite-sized pieces
  • 2 cups mixed vegetables (corn, green beans, peas, etc. fresh, frozen, canned, whatever you have will work. If using canned, be sure to drain them first.)
  • 1 large onion, diced
  • 2-4 cloves garlic, minced
  • 2 cups cooked rice (cook according to package instructions or use up those leftovers)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • Salt & pepper to taste
  • 1 tbsp olive oil (for sautéing)
  • 1 sleeve Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted

Method

  • Heat olive oil in a large skillet over medium heat. Add chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper. Sauté until chicken is cooked through and lightly golden (about 5–7 minutes). Transfer to a mixing bowl and set aside.
  • To the same pan, add your onions and saute until softened, about 5 minutes. Add in your garlic and saute another 3 minutes.
  • In a large mixing bowl, combine cooked rice, mixed vegetables, sautéed chicken, cream of mushroom soup, cream of chicken soup, and chicken broth. Mix well until everything is evenly combined.
  • Pour mixture into a greased 9×13-inch baking.
  • Make Cracker Topping :In a small bowl, mix crushed Ritz crackers with melted butter, then spread this mixture evenly over the casserole.
  • Bake uncovered on 350°F for 30–35 minutes, until bubbly and the topping is golden brown.

Notes

  • A pinch of red pepper flakes can be added for heat
  • A splash of milk can be added if you want a creamier texture
  • Make it cheesy if you want 
  • Any cream of something soup is fine, don’t worry about having all the varieties