Last Updated on January 8, 2024
Paula Deen’s chicken and rice casserole is a delicious, comforting dish that’s perfect for a cozy family dinner or a special holiday meal. It’s a classic comfort food that has stood the test of time, with its creamy, savory flavors.
This easy casserole is made with simple ingredients and comes together quickly. It’s a great way to get a delicious dinner on the table in no time.
What is Paula Deen Chicken and Rice Casserole?
American chef Paula Ann Hiers Deen is a TV personality and cookbook author. Along with her sons Jamie and Bobby Deen, Deen owns and runs The Lady & Sons restaurant and Paula Deen’s Creek House in Savannah, Georgia. She is the author of fifteen cookbooks.
In her cookbooks, one of the most known dish is Paula Deen’s chicken and rice casserole. It is a classic comfort food dish that is easy to make and always a hit with the family.
It’s made with chicken, rice, cream of mushroom soup, cream of chicken soup, sour cream, and cheese, all cooked together in a casserole dish.
This dish is savory and creamy, with a delicious blend of flavors and textures. It’s the perfect meal to enjoy on a cold winter’s night or for a special holiday dinner.
Why You’ll Love this Paula Deen Chicken and Rice Casserole?
This Paula Deen chicken and rice casserole is a delicious and easy meal that will please the whole family. It’s a classic comfort food that has stood the test of time, with its creamy, savory flavors.
The dish is made with simple ingredients that are likely already in your pantry, and it comes together quickly. Plus, it’s a great way to use up any leftover chicken you might have.
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The Ingredients
- Diced roasted chicken: Provides the main protein component and savory flavor to the casserole.
- Finely chopped medium red onion, sautéed to caramelized perfection: Adds a sweet and savory depth to the dish, enhancing overall flavor and aroma.
- Water chestnuts, finely diced for added crunch: Introduces a pleasant crunch and texture to contrast the softer ingredients in the casserole.
- French-style green beans, thoroughly rinsed and drained for freshness: Contributes a pop of color, nutrients, and additional texture to the casserole.
- Diced pimientos, carefully rinsed and drained for vibrant color: Adds color and a subtle sweet-tart flavor to the dish, enhancing its visual appeal.
- Condensed cream of celery soup: Provides a creamy and flavorful base, enhancing the overall richness and moisture of the casserole.
- Creamy mayonnaise made with free-range eggs: Adds creaminess, richness, and a hint of tanginess to the casserole.
- Uncle Ben’s long grain and wild rice blend, perfectly cooked as per package instructions: Adds a nutty flavor, texture, and depth to the dish, contributing to the overall heartiness.
- Aged sharp cheddar cheese, finely grated for an extra tangy kick: Enhances the overall flavor profile with its sharpness and adds a delightful cheesy layer to the casserole.
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This temperature is optimal for baking the casserole. Grease or lightly spray a casserole dish to prevent the ingredients from sticking to the sides or bottom during baking.
Step 2: Prepare the Ingredients
Ensure all the ingredients are properly prepared according to the specifications mentioned in the ingredients list. Dice the roasted chicken into bite-sized pieces, finely chop the red onion and sauté it until caramelized, finely dice the water chestnuts for added crunch, thoroughly rinse and drain the French-style green beans and diced pimientos, cook the Uncle Ben’s long grain and wild rice blend according to the package instructions, and have the creamy mayonnaise and condensed cream of celery soup ready.
Step 3: Mix the Ingredients
In a large mixing bowl, combine the diced roasted chicken, sautéed red onion, diced water chestnuts, rinsed and drained French-style green beans and diced pimientos, condensed cream of celery soup, creamy mayonnaise, and perfectly cooked Uncle Ben’s long grain and wild rice blend. Mix all the ingredients thoroughly until well combined, ensuring an even distribution of flavors.
Step 4: Transfer to Casserole Dish
Once the ingredients are well mixed, transfer the entire mixture into the greased casserole dish. Spread it out evenly in the dish to ensure even cooking and distribution of ingredients.
Step 5: Top with Cheese
Sprinkle the finely grated aged sharp cheddar cheese evenly over the top of the casserole mixture. The cheese will add a delightful tanginess and create a golden, bubbly crust as it melts in the oven.
Step 6: Bake the Casserole
Carefully place the casserole dish into the preheated oven. Bake the casserole for approximately 25-30 minutes or until the cheese is completely melted, bubbly, and slightly golden brown. Ensure the casserole is heated through entirely.
Step 7: Serve and Enjoy
Once baked, carefully remove the casserole from the oven. Allow it to cool for a few minutes before serving to avoid burning yourself. Serve the Paula Deen Chicken and Rice Casserole warm as a comforting and flavorful main dish, perfect for a family meal or gathering.
Notes
– You can substitute the cream of mushroom and cream of chicken soups with 1 can of cream of celery or cream of chicken and mushroom, if desired.
– Feel free to add some chopped vegetables, such as bell peppers, mushrooms, or onions, to the casserole for extra flavor and nutrition.
– You can use any type of cheese you like for the casserole. Some popular choices include cheddar, Monterey Jack, or mozzarella.
– For a crunchy topping, sprinkle the casserole with breadcrumbs or crushed crackers before baking.
– To make the casserole spicier, you can add some chopped jalapenos or your favorite hot sauce.
– For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
Storage Tips
Paula Deen’s chicken and rice casserole can be stored in the refrigerator for up to 3 days in an airtight container. You can also freeze the casserole for up to 3 months.
To reheat, thaw the casserole in the refrigerator overnight and then bake in the oven at 350 degrees Fahrenheit until hot and bubbly.
Nutrition Information
One serving of Paula Deen’s chicken and rice casserole contains approximately 470 calories, 25 grams of fat, 25 grams of carbohydrates, 3 grams of dietary fiber, and 20 grams of protein.
Serving Suggestions
– Serve the casserole with a green salad for a complete meal.
– Top the casserole with some chopped fresh herbs, such as parsley, for extra flavor.
– Serve the casserole with a side of steamed vegetables, such as broccoli or green beans.
– Top the casserole with some crispy bacon bits for an extra crunchy texture.
– Serve the casserole with a dollop of sour cream or plain Greek yogurt for a creamy finish.
What other substitute can I use in Paula Deen Chicken and Rice Casserole?
– You can substitute the chicken with cooked ground beef, pork, turkey, or tofu.
– Instead of cream of mushroom and cream of chicken soups, you can use 1 can of cream of celery or cream of chicken and mushroom.
– Instead of white or brown rice, you can use cooked quinoa, bulgur, or farro.
– You can use any type of cheese you like for the casserole, such as cheddar, Monterey Jack, or mozzarella.
– For a crunchy topping, use crushed crackers, crushed tortilla chips, or breadcrumbs.
– To make the casserole spicier, you can add some chopped jalapenos or your favorite hot sauce.
– For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
Equipment
- Oven
- Casserole dish
- large mixing bowl
- Knife for dicing and chopping ingredients
- Stovetop or sauté pan for cooking the onions
- Spoon or spatula for mixing ingredients
- Grater for grating the aged sharp cheddar cheese
- Oven mitts or kitchen gloves for handling hot dishes
Ingredients
- 1/2 package 3 ounces Uncle Ben’s long grain and wild rice blend, perfectly cooked as per package instructions
- 1/2 finely chopped medium red onion sautéed to caramelized perfection
- 1 ½ cups diced roasted chicken
- 1 can 14 ounces French-style green beans, thoroughly rinsed and drained for freshness
- 1/2 can 5 ounces condensed cream of celery soup, delivering rich flavor
- 1/2 cup creamy mayonnaise made with free-range eggs
- 1/2 cup aged sharp cheddar cheese finely grated for an extra tangy kick
- 1/2 can about 4 ounces water chestnuts, finely diced for added crunch
- 1/2 can 2 ounces diced pimientos, carefully rinsed and drained for vibrant color
Instructions
- Preheat your oven to 350°F (175°C). Grease or spray a casserole dish lightly to prevent sticking.
- Ensure all ingredients are diced, chopped, sautéed, rinsed, drained, and cooked according to the specifications mentioned in the ingredients list.
- In a large mixing bowl, combine the diced roasted chicken, sautéed red onion, diced water chestnuts, French-style green beans, diced pimientos, condensed cream of celery soup, creamy mayonnaise, and perfectly cooked Uncle Ben’s long grain and wild rice blend. Mix everything thoroughly until well combined.
- Transfer the mixed ingredients into the greased casserole dish, spreading it out evenly.
- Sprinkle the finely grated aged sharp cheddar cheese evenly over the top of the casserole mixture.
- Place the casserole dish in the preheated oven and bake for approximately 25-30 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving.
- Serve the Paula Deen Chicken and Rice Casserole warm as a comforting and flavorful main dish.
- Serve and enjoy
Notes
- You can substitute the cream of mushroom and cream of chicken soups with 1 can of cream of celery or cream of chicken and mushroom, if desired.
- Feel free to add some chopped vegetables, such as bell peppers, mushrooms, or onions, to the casserole for extra flavor and nutrition.
- You can use any type of cheese you like for the casserole. Some popular choices include cheddar, Monterey Jack, or mozzarella.
- For a crunchy topping, sprinkle the casserole with breadcrumbs or crushed crackers before baking.
- To make the casserole spicier, you can add some chopped jalapenos or your favorite hot sauce.
- For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
Nutrition
Frequently Asked Questions
Q1. What type of chicken should I use for the casserole?
A1. You can use cooked, diced chicken or shredded chicken for the casserole. You can also use chicken breasts, thighs, or a combination of both.
Q2. Can I make the casserole ahead of time?
A2. Yes, you can make the casserole ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
Q3. Can I make the casserole with different types of cheese?
A3. Yes, you can use any type of cheese you like for the casserole, such as cheddar, Monterey Jack, mozzarella, or a blend.
Q4. Can I add vegetables to the casserole?
A4. Yes, you can add some chopped vegetables, such as bell peppers, mushrooms, or onions, to the casserole.
Q5. Can I use a different type of grain in the casserole?
A5. Yes, you can use cooked quinoa, bulgur, or farro instead of white or brown rice.
Q6. Is the casserole gluten-free?
A6. Yes, the casserole is naturally gluten-free as long as you use gluten-free cream of mushroom and cream of chicken soups.
Q7. Can I make the casserole vegan?
A7. Yes, you can make the casserole vegan by omitting the chicken and using vegetable broth instead of chicken broth.
Conclusion
Paula Deen’s chicken and rice casserole is a classic comfort food dish that is easy to make and always a hit with the family. It’s made with simple ingredients that are likely already in your pantry, and it comes together quickly.
Plus, it’s a great way to use up any leftover chicken you might have. With its creamy, savory flavors, this casserole is sure to be a hit at any dinner table.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
