My Chicken Rice Bake Is Creamy and An Irresistible Main Dish Your Family Will Love

Casseroles rank highly in my opinion for cooking an easy dinner. My chicken rice bake recipe is so delicious and creamy and also includes different cheeses, fried onion, beans, and parsley in a sauce thickened slightly from two eggs for extra protein. To give this casserole a special edge I used yellow eye beans that lend a creamy, nutty flavor that is delightful.

What else is great about this recipe is that you can also turn it into a meatless main dish or rotate the meats and use other leftovers without worrying that you’re sacrificing protein that you’re serving the family. After all, rice and beans together form a complete protein.

The most difficult part of this recipe is cooking up some long-grain rice, chopping the onion that you fry first before just mixing all the ingredient together and grating a bit of Cheddar cheese to top. After you finish, just assemble the ingredients together before pouring into a greased two and half quart casserole that you’ll cover before sending to the oven.

I usually grate about one-fourth cup of Cheddar, but you can add more if you like to pile on the cheese. I prefer to use sharp cheese, but use whatever Cheddar you have and it still tastes just as good.

My chicken rice bake is really a recipe that you should try. You’ll save money with a new way to incorporate leftovers or just enjoy when you want to cook a meatless dinner. Here is another sensational chicken and rice casserole that I make that you should check out.

Chicken Rice Bake

Chicken Rice Bake

1 medium onion, finely chopped
4 tablespoons of olive oil
2 cups of cooked chopped chicken, turkey, pork or beef
3 cups of cooked long-grain rice
1 cup of small or large curd cottage cheese
1 cup of sour cream
2 large eggs, slightly beaten
2 tablespoons of fresh parsley or 1 tablespoon of dried parsley
½ teaspoons of black pepper
1 teaspoon of salt
1/4 cup shredded Cheddar cheese to top
1 can (15 oz.) of S & W yellow eye beans, drained or Northern beans

Cook the rice first and set aside the three cups.

Finely chop the peeled onion and fry until golden brown in the olive oil.

In a large mixing bowl, add all the ingredients and mix throughly until well combined.

Transfer to a greased 2 -1/2 quart casserole dish and top with the grated Cheddar cheese before covering with a lid and taking to your waiting 400-degree oven for about 30 minutes.

ENJOY!

Chicken Rice Bake
My chicken rice bake recipe is so delicious and creamy and also includes different cheeses, fried onion, beans, and parsley in a sauce thickened slightly from two eggs for extra protein.
Course: Dinner, Lunch, Main Dish
Cuisine: American
Keyword: casserole recipes, chicken rice bake
Author: Mary Balandiat
Ingredients
  • 1 medium onion finely chopped
  • 4 tablespoons of olive oil
  • 2 cups of cooked chopped chicken turkey, pork or beef
  • 3 cups of cooked long-grain rice
  • 1 cup of small or large curd cottage cheese
  • 1 cup of sour cream
  • 2 large eggs slightly beaten
  • 2 tablespoons of fresh parsley or 1 tablespoon of dried parsley
  • ½ teaspoons of black pepper
  • 1 teaspoon of salt
  • 1/4 cup shredded Cheddar cheese to top
  • 1 can 15 oz. of S & W Yellow Eye Beans, drained or Northern Beans
Instructions
  1. Cook the rice first and set aside the three cups.
  2. Finely chop the peeled onion and fry until golden brown in the olive oil.
  3. In a large mixing bowl, add all the ingredients and mix throughly until well combined.
  4. Transfer to a greased 2 -1/2 quart casserole dish and top with the grated Cheddar cheese before covering with a lid and taking to your waiting 400-degree oven for about 30 minutes.
  5. ENJOY!
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