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Chicken & Rice Casserole Recipe - This easy casserole recipe for dinner is a great make-ahead meal recipe that the whole family will love!
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Chicken & Rice Casserole Recipe: https://www.pauladeen.com/recipe/chicken-and-rice-casserole/
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0:00
- Y'all come on in, friends, and take a seat
0:03
because today
0:07
we're gonna have a sermon.
0:11
We're gonna have a sermon
0:12
out of Paula Deen's Southern Cooking Bible.
0:15
(laughing)
0:16
You know, when
0:19
we wrote this book and we were getting ready to name it,
0:23
somebody said,
0:25
"Name it The Bible."
0:27
I said, "well, that seems very disrespectful to me."
0:32
And they said,
0:33
"Have you ever looked up the meaning of the word Bible?"
0:37
And I said, "Well, no, I just associate it with God."
0:42
And
0:43
they said, "Well, if you'll read the definition,
0:45
Bible means a handbook."
0:50
Right?
0:51
- [Teresa] Yes.
0:52
- You want to look it up
0:53
while you're over there on your phone, Teresa?
0:54
- [Teresa] It means a handbook.
0:55
- I think, I think the word is a handbook.
0:59
So I said, okay, okay.
1:01
If it means handbook,
1:02
then I'll go along with that.
1:05
So,
1:09
excuse me,
1:10
we actually had
1:12
several requests.
1:13
- [Teresa] Okay, the informal definition is,
1:16
- The informal
1:17
- [Teresa] "A book regarded authoritative
1:19
in a particular sphere."
1:21
So that means cooking.
1:23
- Okay.
1:23
(laughing)
1:25
It didn't use the word handbook?
1:28
- [Teresa] Oh yeah. It does, it says similar?
1:30
That's a similar word.
1:30
- Yes.
1:31
- [Teresa] A handbook, a manual, the ABC's.
1:33
- I mean, that has stuck with me because it really,
1:35
really bothered me.
1:38
So now I'm know
1:40
that the word Bible can be used on
1:44
a lot of books,
1:46
not just the one that we hold
1:48
of the highest esteem.
1:51
So I'm cooking a chicken and rice casserole.
1:55
And this request came in from a young man named Brandon.
1:59
And I think Brandon might be a bachelor.
2:02
Eddie, you think so?
2:04
- [Eddie] I'm not sure.
2:06
- Because this is one of those recipes that I like to make,
2:12
like say on a Sunday night,
2:17
for us to have to work off of during the week.
2:20
So it's a wonderful,
2:21
easy, simple little recipe.
2:24
And I am using one box of Uncle Ben's
2:27
long grain and wild rice.
2:31
And I'm using the whole box and it calls for
2:34
one and three fourths cup of water
2:38
and the little seasoning packet.
2:42
And this is,
2:43
this is what makes the magic,
2:45
y'all.
2:47
You got a little seasoning pack.
2:50
Okay. So in that goes,
2:52
and
2:53
it's gonna probably take about,
2:55
15 minutes for that to cook,
3:01
but I got to bring it to a boil first.
3:03
(oven clicking)
3:05
There we go.
3:08
There we go.
3:09
(laughing)
3:11
The triplets the other day,
3:12
I said something and
3:15
Ali said, "There, you go."
3:16
(laughing)
3:18
I said, "Oops, she's heard us say that a lot."
3:20
(laughing)
3:21
All right. So now while that is getting ready to boil,
3:25
I'm going to saute off
3:29
about a cup of onions, half a cup,
3:32
just a small onion.
3:34
And I'm going to need a little saute pan for that one.
3:41
So we're going to get those started
3:47
and get these to simmer while
3:49
our rice pot is getting hot.
3:55
Yesterday.
3:57
Yesterday.
3:58
All right. I got it.
3:59
Okay. It's that?
4:00
(oven clicking)
4:02
It's been so long
4:03
y'all since
4:06
I've used this stove.
4:07
The only light that I truly remember
4:10
where it is, is this one,
4:13
because that's where I did. almost of all my cooking on.
4:15
Cause it's the larger eye,
4:18
and it's got here on little old markers,
4:22
but unless you're standing just the right way,
4:25
they have been worn off over the years.
4:29
So
4:30
here we go.
4:31
All right,
4:32
I used about two teaspoons or a teaspoon of vegetable oil
4:37
or canola or whatever your little heart desires,
4:41
to saute our onions in.
4:44
And I've got chicken.
4:48
And I bought this chicken from the grocery store.
4:51
The rotisserie chickens that they have
4:54
are so good.
4:55
And when I'm
4:56
feeling like I'm short of time,
5:00
even though I hate that I'm missing that stock,
5:03
that homemade, fresh stock.
5:06
Those rotisserie chickens come in so handy
5:10
from the grocery store.
5:11
So it makes your dish for the week even easier.
5:17
I've got some almonds that I toasted off.
5:20
I've got pimento.
5:23
I've got cheese.
5:25
I have, now to mine.
5:26
I like to add water chestnuts
5:29
because I love that little crunch that it gets.
5:32
And these have been diced up.
5:35
And then I've got French style green beans
5:38
just out of the can.
5:39
And I recommend using canned versus frozen.
5:43
To me, I don't care what you do to a frozen green bean.
5:47
It just screams, "I'm a frozen green bean."
5:51
I've got a can of cream of celery soup
5:54
and about a cup of mayonnaise.
5:56
And when our rice gets ready.
5:58
We're going to put this all together
6:02
and it's going to go in the oven for about 35.
6:06
Let's see. Yeah.
6:07
About 25 minutes.
6:09
So
6:11
Brandon said, this is his go-to dish, right?
6:15
And so he just requested that I make this
6:19
for all of our friends out there,
6:21
because he thinks it's that good.
6:23
- [Eddie] It's fall.
6:24
It's casserole time.
6:25
- It's fall.
6:26
- It is casserole time.
6:27
Yes Eddie. It's time for hot food again, isn't it.
6:32
All right. So this is coming to a boil.
6:34
So I'm going to lower this
6:36
and
6:39
have patience
6:42
to wait on our rice.
6:44
Okay.
6:45
Our onions are done.
6:46
We just cook those until they would kind of translucent.
6:50
Our rice is cooking.
6:52
So this is one of those easy, easy recipes.
6:56
I'm going to go ahead and mix all the ingredients together.
6:58
So when our rice is done,
7:00
all I have to do is stir in the rice
7:03
and stick it in the oven.
7:06
Like I said,
7:06
this is a great way on Monday night
7:09
to start your work week.
7:13
In goes the toasted
7:17
almond slices.
7:18
And I almost over toasted them Eddie.
7:21
I don't know if you noticed, but I was close.
7:23
(laughing)
7:24
All right.
7:25
Next thing is our pimento.
7:27
And it really doesn't matter what order you
7:29
put all this stuff in, y'all.
7:31
It's just whatever your little hands grabbed first.
7:36
The water chestnuts.
7:40
I mean, this dish has every everything you need.
7:45
I don't need that water though.
7:47
(laughing)
7:49
So making sure that got drained real good.
7:56
Okay.
7:58
My mayonnaise.
8:03
Mayonnaise, I don't know what I do with my mayonnaise y'all.
8:06
I truly don't.
8:07
Oh, mm hmm
8:10
it's so good.
8:11
And you know what it's good on?
8:14
I love to take a whole chicken
8:17
and rub it down with mayonnaise
8:20
and then put my funky chicken
8:24
spice on it.
8:25
Oh my gracious it's so good.
8:28
The
8:30
funky chicken.
8:31
Oh gosh.
8:33
It's so good. I want to show it to you.
8:34
And if you put that mayonnaise
8:37
on that chicken,
8:40
then it makes this funky chicken,
8:44
look at that see it's real corse.
8:47
So that mayonnaise will help you
8:50
get your funky chicken to stick to that mayonnaise.
8:54
And, oh, it's so good.
8:56
And it does have just a wee bit of a heat, but not bad.
9:00
All right. So that's enough about that.
9:03
I just wanted to share that with y'all.
9:06
I think we gave those away last week. Didn't we Eddie?
9:09
- [Eddie] Yes.
9:09
- We gave away four spices.
9:12
So
9:13
you winners that won it,
9:14
I hope you like it as much as I do.
9:18
All right.
9:19
The next thing we're gonna add is our cream of celery soup.
9:22
(phone rings)
9:24
Okay.
9:27
We'll finish putting that cream of celery soup in there.
9:30
You know what?
9:31
I might not have gotten a big enough bowl
9:33
for all of this.
9:36
All right.
9:37
Our cheese,
9:39
a cup of cheddar and
9:41
Eddie grated this
9:44
in our food processor.
9:48
And to me,
9:49
the cheese that you grate yourself is just
9:52
so much better.
9:53
Don't y'all think?
9:56
I guess they don't think, they ain't answer me.
9:58
(laughing)
9:59
Don't y'all think?
10:00
- [Teresa] I don't think I've done it
10:02
in the food processor.
10:03
- Oh really?
10:07
Oh my goodness, Teresa, it's so much better.
10:10
You know,
10:11
the already grated cheese, there's something on it.
10:13
- [Eddie] It's like a coating or something.
10:14
- Or flour, something, you know, to preserve it.
10:19
So it's so much better if you'll grate your own.
10:24
All right. Our rice is almost
10:28
not quite
10:30
so now,
10:31
you know what I'm going to do
10:32
a little bit of funky chicken.
10:35
I'm putting him in there
10:37
and I'm following up
10:40
with the chicken
10:43
and I'm leaving my chicken in pretty,
10:45
pretty big bites
10:47
so that you know that
10:51
you're having chicken.
10:55
And use the whole chicken
10:56
because the dark meat
11:00
has all the flavor in it.
11:03
So
11:05
I don't like to make any casserole that
11:08
doesn't include the dark meat.
11:12
Okay.
11:14
This is looking good,
11:18
because the Bible told me so.
11:22
I'm not being sacrilegious y'all.
11:25
I promise you I'm not.
11:28
(can clanking)
11:33
I'm not one bit, am I being sacrilegious?
11:37
All right.
11:39
Our rice is ready.
11:42
Okay Teresa, you want to
11:44
preheat the oven now?
11:45
- [Teresa] Certainly.
11:46
- And I know I've probably got it set on high from
11:49
cooking last night.
11:51
- [Teresa] Okay.
11:52
- All right.
11:53
We are going to make it Eddie.
11:54
(laughing)
11:55
It's going to be a tight one though.
12:01
All right.
12:03
So I sprayed our casserole dish,
12:06
and you need about a three quart
12:09
casserole dish for all of this.
12:11
Uh-oh, get back in there.
12:13
(laughing)
12:15
You're not falling out of my nest.
12:20
Okay.
12:25
(laughing)
12:28
Since my eye problem, I can't,
12:32
I can't determine
12:34
depth.
12:36
So sometimes I miss the mark.
12:40
Alright.
12:41
So like I said, I've sprayed that pan
12:45
and now we're just gonna put our casserole
12:51
dish full of our, ooh,
12:55
this is so good.
13:00
All right.
13:04
I don't know what size
13:05
casserole dish this is,
13:08
but it's pretty.
13:09
It's in honor of our bees
13:12
that make our honey.
13:15
And it can be found at the gift stores
13:20
in Family Kitchen restaurants.
13:23
And I found
13:24
Uh-oh.
13:25
Did you see that piece of chicken trying
13:26
to get out of there Eddie?
13:27
- [Eddie] I did.
13:28
(laughing)
13:29
All right. So that's it.
13:32
You know, if you want,
13:34
if you want to crunch on top,
13:37
I would just
13:40
melt some butter
13:42
and pour it over
13:42
some panko,
13:43
some panko breadcrumbs,
13:45
some saltines or Ritz.
13:47
And put it on top,
13:49
if you want a crunch,
13:52
but we've got the crunch inside because
13:54
we've got those water chestnuts in there.
13:58
So 25 minutes on
14:01
300?
14:03
Let me see what I said?
14:04
- [Teresa] It's 300.
14:05
- Yes.
14:06
On 300 degrees.
14:08
It's time to taste
14:09
the recipe that
14:13
Brandon asked me if I would make for y'all,
14:16
because he makes it so often
14:19
and he likes it so much.
14:20
He wanted to make sure everybody knew about this recipe.
14:27
It's good.
14:31
I am so glad
14:34
that I put those
14:36
water chestnuts in there.
14:38
- [Teresa] For the crunch.
14:40
- Yes, that crunch is so good.
14:42
Along with the almonds.
14:46
Mmm
14:48
I'm fixing to sneeze.
14:52
(mumbles)
14:54
Watch your phone Eddie.
14:56
(laughing)
14:57
Watch your phone.
14:58
(laughing)
15:00
I think it passed.
15:04
It's my lucky day.
15:05
(laughing)
15:08
This is real good.
15:09
A great
15:12
week day meal
15:13
to get you through it all.
15:18
I hope y'all like it as much as Brandon
15:21
and I will see y'all later.
15:23
Love and best dishes.
15:24
Thanks, Brandon.
15:26
(laughing)
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