Rice casserole with chicken and mushrooms. Chicken and Rice Casserole Recipes Chicken Rice Casserole Recipe

Ingredients:

Glass of rice
600 g chicken fillet
200 ml vegetable oil
400 g fresh frozen vegetables (zucchini, carrots)
1 chicken egg
black pepper
salt to taste

How to cook chicken and rice casserole according to the classic recipe:

Fry freshly frozen vegetables in vegetable oil for 10 minutes. Boil the rice until half cooked in salted water.

Drain the liquid and cool it. Rinse the chicken fillet thoroughly and grind it through a meat grinder, and then mix it with rice.

Salt and pepper to taste. Be sure to add the beaten egg and mix everything well. Take a baking dish and line it with baking paper.

Start layering the casserole. First there should be a layer of minced meat with rice, then a layer of vegetables and again minced meat.

Place the pan in the oven preheated to 170°C and bake for approximately 35-40 minutes. Before serving the dish, cut it into portions.

Chicken curry with rice. Watch the video recipe!..

Rice casserole with chicken, mushrooms and broccoli

Ingredients:

300 g broccoli
2 cups broth
chicken breast
250 g mushrooms
1 tbsp. spoon of mayonnaise
1 teaspoon each pepper and salt
1 cup each rice, grated cheese and crumbled crackers
2 tbsp. spoons of butter

How to cook rice casserole with chicken and mushrooms:

Wash the mushrooms thoroughly, peel them and cut them into small cubes. Pour pre-prepared chicken broth over them and simmer for 15 minutes.

Cut the chicken breast into small pieces and fry over low heat for 20 minutes. Don't forget to salt and pepper the chicken to taste.

Wash and boil the rice. Wash, peel and cook the broccoli over medium heat for about 25 minutes. Then preheat the oven to 180°C and grease a deep baking dish with butter.

Place cooked rice, chicken and broccoli in layers. Pour the resulting mushroom sauce over everything.

Sprinkle the casserole with grated cheese and crackers. Bake this dish for approximately 40 minutes.

Mexican casserole

Ingredients:

2 cups long grain rice
400 g chicken fillet
300 g cheese
1 can each canned corn and red beans
1 cup tomato sauce
2 teaspoons oregano
salt and ground black pepper to taste
bunch of fresh herbs

How to cook Mexican casserole:

Rinse the chicken thoroughly, place it in boiling water and add salt. Place the pan over medium heat and wait until it comes back to a boil.

From this moment, cook the fillet for 20-40 minutes (cooking time depends on the chicken itself). Pour the rice into a deep bowl, add cool water and stir.

Rinse it, changing the water several times. Then cook the rice until fully cooked for about 30 minutes over low heat. Don't forget to cover the pan with a lid.

Grate the cheese on a coarse grater, rinse the greens and finely chop with a sharp knife. You can use parsley, cilantro, dill and green onions.

Cut the cooked chicken fillet into small pieces and place in a large bowl. Add corn and beans to the chicken, followed by rice, peppers and oregano.

Salt everything to taste. Pour the sauce over everything and sprinkle with grated cheese. Preheat the oven to 190°C and grease a baking dish with vegetable oil.

Carefully place your mixture of chicken, rice and vegetables into the pan and bake for 35 minutes.

Resourceful chefs have simplified the labor-intensive process of preparing classic cabbage rolls by offering a recipe for lazy cabbage rolls. The same taste and composition of the products, but there is no fuss with cabbage leaves, filling and molding. The blanks are molded without a shell, like meatballs. If you have tried and loved both versions of the dish, let’s take a step further - reduce the calorie content and reduce the preparatory stage to a minimum.

After chopping, mix the vegetables and meat with boiled rice, season, place in one layer in a mold - and you get... a hearty rice casserole. Add tomatoes on top for beauty and taste (or, alternatively, brush with tomato paste with sour cream or some homemade tomato sauce). The rest is up to the oven.

Ingredients:

• chicken fillet - 500 g;
• rice - 250-300 g;
• white cabbage - 200 g;
• onions - 50 g;
• carrots - 50 g;
• tomatoes - 50-100 g;
• garlic - 10-20 g;
• egg - 1 pc.;
• vegetable oil - 30 ml;
• salt, pepper - to taste;
• greens - for serving.

How to make Rice Casserole with Chicken and Vegetables

1. We send white rice to cook in the usual way - after rinsing, put it in boiling water for about 20 minutes. If a portion of rice is left in cold water to swell in advance, the cooking time in boiling water will be noticeably reduced. Place clean vegetables into the bowl of the food processor/chopper at once: cabbage, carrots, onions, a couple of cloves of garlic, a little dill or other herbs. Grind to fine grains.

2. Cut the boneless breasts into small cubes - we follow the principle of cutting meat for chopped cutlets. Don't make it too small; you should feel the chicken cubes in the rice casserole. But supporters of a delicate texture can skip the fillet in a meat grinder and use minced meat. Place the boiled rice in a sieve and shake off.

3. Combine chopped assorted vegetables, chicken, edible rice, beat in an egg, season with salt and hot ground pepper - mix until all ingredients are evenly distributed. If desired, the aroma is enhanced with herbs, bay leaves, and chili or more garlic is used for spiciness.

4. Grease the bottom of a heat-resistant container with sunflower, corn or olive oil of your choice. We tamp, filling with the semi-finished product. We even out the thickness of the layer around the entire perimeter.

5. Chop the fleshy tomatoes into circles or slices and scatter them on top in random order. Press down lightly.

6. Season the tomatoes with pepper and salt, sprinkle vegetable oil over the entire preparation. Cover with a sheet of parchment or foil (a lid is also suitable) and place in a preheated oven for 40-50 minutes. Bake at 180 degrees. Make sure that if there is a lack of moisture, add boiling water in small doses. As a rule, chicken and ground vegetables release a sufficient amount of juice; there is no need to add additional moisture.

Serve the rice casserole with vegetables and chicken fillet either hot or cooled, garnish with branches of herbs, sauce or sour cream.

Bon appetit!

First we need to boil the rice. The ratio is approximately 2 to 1, that is, there should be twice as much water in the saucepan as there is rice. Wash the rice thoroughly, about 2-3 times, and set to cook. If necessary, you can add water, but the rice should be sticky, like porridge. Don't forget to add a little salt to the rice while cooking.

While the rice is cooking, you can start cooking the chicken. Take a couple of breasts or ready-made fillets so as not to have to worry about cutting. Cut the meat into small pieces and place in a larger bowl to make it easier to stir.

Sprinkle it all on the meat, I usually do everything by eye and it turns out something like this.

Next, mix it all and put it in a hot frying pan with heated sunflower oil. At this time, the rice should already be cooked, at least the fire should definitely be low so that it does not burn.

While the chicken is frying, grate the cheese on a coarse grater.

The chicken should acquire this white color without any pink streaks. We move everything that we have in the frying pan into a small baking tray; the remaining oil can also be poured there.

In any case, you will have to spread the mayonnaise evenly over the chicken, this is what it should look like.

Then lay out the finished rice and distribute it evenly on a baking sheet.

Then add a little water so that the rice is not too dry when baking and sprinkle the rice with vegetable seasoning so that it is also aromatic and tasty on top.

Also sprinkle grated cheese on top...

And put the baking sheet in the oven. Be careful as the pan will be quite heavy. I usually bake for 15 minutes at 180 degrees. But if you feel that the rice is not ready yet or, on the contrary, ready, take it out. I usually do everything by eye and don’t follow strict recipe instructions, which I advise you to do, especially if you have already developed a culinary sense.

The casserole should look something like this.

I usually serve it with soy sauce, it can be used for sushi, it can be classic, or you can do without it altogether. It all depends on who loves how.

Easy cooking for you and bon appetit. I hope my recipe was useful to you.

Cooking time: PT00H40M 40 min.

A simple and satisfying dish is casserole with rice; cook it at home with vegetables, minced meat, fish or chicken.

Sweet casseroles are a healthy and tasty dessert that can also be served as a main dish for breakfast or dinner. Casseroles are delicious both cold and hot. Rice casserole is a flavorful, satisfying and healthy dish that both children and adults will enjoy.

• Short grain rice 1 cup
• Water 2 glasses
• Milk (any fat content) 2 cups
• Chicken eggs 2 pcs.
• Sugar 3 tbsp. spoons
• Raisins 50 gr.
• Butter 1 tbsp. spoon
• Starch 1 tbsp. spoon
• Vanilla essence to taste
• Salt to taste
• Semolina or breadcrumbs for sprinkling to taste

Rinse the rice grains under cold running water 5-6 times until the water stops being cloudy and becomes clear. Pour the washed rice into a saucepan, add water and cook over low heat for 10 minutes. After this, drain the remaining water, pour milk into the rice, add salt and cook for 25 minutes, stirring constantly. After this, remove the rice from the stove and let it cool.

We wash the raisins in cold water and pour boiling water over them for a few minutes so that they steam and swell. Then drain the water. Add starch to the raisins and mix thoroughly. We separate the whites from the yolks. To do this, take two bowls. We place one of them in front of us and, with a careful, clear movement, break the egg in the middle on the edge of the bowl, and then break the shell into halves.

Pour the yolk from one shell to another until the white is completely separated and ends up in the bowl. Place the yolk in another bowl. Add 2 tablespoons of sugar, vanilla essence and a couple of tablespoons of warm milk to the yolks.

Thoroughly rub the mixture with a fork or whisk until foam appears. Mix boiled cooled rice, raisins and beaten yolks until smooth. Mix the egg whites with the remaining sugar and beat with a whisk or mixer until a white thick foam appears.

Now take a baking dish, grease it with butter, sprinkle with semolina or breadcrumbs. Quickly mix the rice with the whipped egg whites and pour the mixture into the mold. Preheat the oven to 160 degrees and place the casserole there. Bake for 30-40 minutes until golden brown.

Recipe 2: rice casserole with cottage cheese in the oven

Casserole with rice and cottage cheese is an easy-to-prepare and healthy dish that even those who don’t really like cottage cheese enjoy eating. This is especially true for the variety of children's menus.

• cottage cheese - 200 gr
• rice - 100 gr
• chicken egg - 1 pc.
• sugar - to taste
• vanillin - to taste
• butter - 50 g

We wash the round rice several times (more than 5). Place in boiling water. And boil the rice for about half an hour until cooked. If you have very little time to prepare the casserole, you can use steamed rice. It reaches readiness in 12-15 minutes. After cooking, wash the rice.

Add boiled rice + cottage cheese of any fat content + eggs + sugar + vanillin into a deep container. This is the basis. Then you can add any ingredients you like. Raisins, candied fruits, berries, stewed apples, ready-made pumpkin puree (boil the pumpkin in a small amount of water and chop) In general, everything to taste.

Mix until you get a homogeneous curd-rice mass. If necessary, you can add raw semolina (a couple of spoons). In this case, the mixture should be set aside for 10 minutes and only then baked.

Grease a baking dish (you can just use a baking sheet) with butter (it is not recommended to replace margarine) and distribute the resulting rice-curd mass in an even layer. If desired, rice can be replaced with boiled pasta of any shape (not large).

Place the casserole in the oven for 15-30 minutes (depending on the volume of the casserole and the characteristics of the oven) until baked and golden brown. Serve hot with jam, confiture, ground fresh fruit, sour cream.

Recipe 3, step by step: vegetable casserole with rice

• Rice 200 g
• Carrots 70 g
• Onion 100 g
• Frozen green peas 100 g
• Chicken egg 2 pcs
• Milk 30 ml
• Hard cheese 50 g
• Vegetable oil 2 tbsp
• Salt to taste
• Ground black pepper to taste

Boil the rice until done. If necessary, rinse with cold water.

Cut onions and carrots into cubes.

Fry vegetables in vegetable oil and add to rice.

Thaw peas and add to rice.

Season and add salt to taste.

Beat milk with eggs.

Add the egg mixture to the rice and stir.

Place in a baking dish. Bake at 190 degrees for 15 minutes.

Then remove the casserole from the oven, sprinkle with grated cheese and bake for another 5-7 minutes.

Recipe 4: simple cottage cheese casserole with rice

Rice casserole with cottage cheese is one of the simplest and most budget-friendly dishes. With this recipe, you can use the leftover rice porridge in the refrigerator, add cottage cheese and get an incredibly tasty dish for the whole family.

Rice porridge casserole acts as an independent dish and is served with various sauces. In addition to sauces, you can use sour cream. It is with this additive that any casserole becomes juicy and tasty.

Rice casserole is convenient to prepare on weekdays when there is not enough time for complex recipes. And this cooking option is completely time-consuming. It will appeal to all busy and inexperienced housewives. So, here's a rice casserole recipe for you.

• rice – 1 cup
• cottage cheese – 300 grams
• eggs – 2 pcs.
• salt and sugar - to taste.

Before you start preparing the casserole, you need to boil a glass of rice. We thoroughly wash the cereal in several waters. Fill it with one glass of water, add salt. Cook until almost done. All the liquid needs to boil away. Then let the rice cool.

Beat the eggs into the cottage cheese. Season with salt or sugar to taste. In this case, it was a salty casserole that was prepared. You can also season this dish with spices. Although the salt did a very good job here on its own.

Beat all ingredients with a mixer and obtain a homogeneous mass. If you mix by hand with a fork, lumps of cottage cheese will remain.

Add boiled rice to the mixture of cottage cheese and eggs. Mix thoroughly.

Pour the resulting mass into the mold. You can choose any one. Even small muffin tins will work. Then you can serve the rice and cottage cheese casserole in portions, topped with sauce. It is also convenient to prepare the casserole in a cake pan. Place in the preheated oven to bake for about one hour if the pan is large. And about 20 minutes if the molds are small. Bake at 200 degrees.

Check the readiness of the casserole with a wooden stick. It should remain dry when pierced. Remove the finished dish from the oven. The casserole should be browned. But do not overcook it in the oven so that it does not become roughly crusted.

Transfer the finished casserole to a plate. Serve hot. You can offer sour cream, milk sauce or other addition to it.

Recipe 5: casserole with rice and minced meat (with photo)

Rice casserole with minced meat is a nutritious second course that will add variety to your home menu. A wonderful hearty minced meat casserole that is very easy to prepare. This rice casserole can be prepared with either minced pork or chicken.

You will definitely like this casserole with rice and minced meat, and to make sure of this, use our step-by-step photo recipe.

• rice – 1 glass,
• minced meat – 500 gr.,
• chicken egg – 2 pcs.,
• cheese – 60 gr.,
• onion – 1 pc.,
• butter – 30 gr.,
• vegetable oil,
• dried or fresh dill - to taste,
• salt, pepper - to taste.

To prepare the casserole, you must first boil the rice. Boil the rice until it becomes crumbly.

Then put the finished rice into a bowl, add salt, dill and butter. The rice needs to be refrigerated.

Meanwhile, peel the onion, rinse and finely chop.

Fry the onion a little in a frying pan in vegetable oil.

Then add minced meat to the onion and fry together.

The minced meat and onions should not be fried for long, otherwise the filling will be dry. You can add spices to the minced meat to taste.

Then you need to grease the heat-resistant form with vegetable oil.

Place ½ of the rice on the bottom of the pan.

Place the next layer of fried minced meat.

Then add the remaining rice again.

Finally, sprinkle grated cheese on top.

Then remove the foil and finish baking the casserole for another 10-15 minutes. Rice casserole with minced meat is ready.

Cut the casserole into portions and place on plates. Bon appetit!

Recipe 6: Liver casserole with rice and carrots

• chicken liver - 600 g;
• chicken eggs - 2 pcs;
• flour - 4 tbsp. l.;
• sour cream - 4 tbsp. l.;
• rice - 100 g;
• onion - 1 piece;
• carrots - 1 piece;
• sweet pepper - 2 pcs;
• vegetable oil - for frying;
• butter - 20 g;
• salt - to taste

The casserole requires already boiled rice. To do this, you need to rinse it several times, pour it into a saucepan, and add twice as much water as rice. And put it on fire. As soon as the water boils, reduce the heat to low and cook until the water boils.

While the rice is cooking, you can do the rest of the ingredients. Peel the onion and finely chop.

Also peel the carrots and grate them on a coarse grater.

If you take fresh pepper, then it also needs to be cleaned of seeds and stalks and cut into strips. I had peppers frozen in the summer. Now let's fry the prepared vegetables. Place the chopped onion in a heated frying pan with vegetable oil and fry, stirring with a spatula, until the onion begins to brown.

Add grated carrots to the onions.

Stir and fry together for another 2-3 minutes. Next, add bell peppers to the vegetables. Fry for a couple more minutes, remembering to stir the vegetables.

When the vegetables are ready, remove them from the heat and set them aside for now.

Next you need to prepare the chicken liver. We wash it and cut off excess films. Then place the liver in a blender bowl and grind. Add chicken eggs, sour cream and flour to it. Mix well. At the end, add salt to taste and mix well.

Now add boiled rice to this mixture and mix.

And add the fried vegetables, mix.

The next step is to prepare the baking dish. It needs to be well greased with butter and the liver mixture should be transferred into it.

Now all that remains is to place the mold in an oven preheated to 180 degrees. In 30-35 minutes the casserole will be ready. I check doneness with a toothpick, just like in pies.

Recipe 7: Pumpkin Rice Casserole (step by step)

Golden, fragrant rice casserole with pumpkin, seasoned with aromatic cinnamon, will please your whole family. You couldn't imagine a better breakfast. A hearty, nutritious and at the same time healthy and light dish will give you strength and vigor for the whole day.

This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is easy and quick to prepare, and is perfectly stored in the refrigerator without losing its taste for several days.

• long grain rice – 200 g;
• pumpkin – 0.5 kg;
• milk – 1 tbsp.;
• eggs – 2 pcs.;
• butter – 100 g;
• raisins – 50 g;
• cinnamon – 0.5 tsp;
• vanilla sugar – 1 tsp;
• sugar to taste.

Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. It is better to take nutmeg pumpkin for rice casserole - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has very juicy and aromatic flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes made from it.

Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for approximately 7-10 minutes and should be easily crushed with a spoon. There is no need to turn it into puree; it is more interesting and tastier when there are small pieces of pumpkin in the casserole.

Place rice, pumpkin in a large bowl, pour in beaten eggs and milk, add raisins. If the raisins are too dry, pre-soak them in boiling water for a few minutes. Season everything with ground cinnamon and vanilla sugar.

Mix all the ingredients well and taste; if the mixture is not sweet for you, you can add sugar to your taste. Pour everything into a greased form. Place a few pieces of butter on top.

Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.

Pour sour cream over a piece of the still hot, fragrant pumpkin-rice casserole and enjoy its delicate, amazing taste.

Recipe 8, simple: fish casserole with rice

Delicious and satisfying casserole. Rice and fish are a very tasty combination. Crispy crust and tender middle.

• Fish – 500 g (any fillet)
• Rice - 1 cup (200 ml)
• Chicken egg - 5 pcs.
• Milk – 50 ml
• Leek - 10 cm piece
• Salt - 1.5 tsp.
• Paprika - 1 tsp.
• Ground black pepper - 1 pinch.
• Butter - 20 g

Wash the rice thoroughly.

Boil it in 2.5 glasses of water. Leave to cool.

While the rice is cooling, wash the fish fillets. If there are bones, remove them. I have blue whiting, but you can choose any fish.

Cut the fish fillet into small pieces.

In a bowl, beat eggs with milk.

Cut the leek into rings.

Now we begin to collect our mixture for baking. In a bowl with beaten eggs, add rice, salt, pepper, onion and paprika. Mix everything well.

Add fish and mix.

Coat the casserole dish well with butter.

Pour the resulting mass into the mold. Level with a spoon and place in the oven. Turn on the temperature at 180 degrees and bake for 40 minutes. Be guided by your oven.

It should look like this casserole. With a crispy golden crust.

Serve with your favorite vegetables or your favorite salad. Bon appetit!

Recipe 9: Delicious Rice and Chicken Casserole

Chicken casserole in the oven is a great dish for the whole family. This is a complete, satisfying and healthy lunch, which includes meat, vegetables and porridge. The suggested amount of ingredients makes a large dish for 8 people. Tender chicken fillet, boiled rice, fried vegetables and sour cream combine perfectly with each other, creating a friendly culinary ensemble. A delicious and original chicken casserole in the oven requires a minimum of effort when preparing.

• 500 g chicken fillet;
• 150 g rice;
• 150 g canned corn or peas;
• 1-2 bell peppers;
• 300 ml sour cream;
• 2 onions;
• 200 g hard cheese;
• 1 large carrot;
• salt, ground pepper - to taste;
• 2 tbsp. spoons of olive oil.

Let the rice cook in salted water. At this time, cut the chicken fillet and all vegetables (onions, carrots, peppers) into small pieces. Then fry the vegetables in a frying pan in vegetable oil until half cooked and transfer them to a separate bowl. Next, fry the chicken fillet pieces in a frying pan. While cooking, salt and pepper the meat to taste.

and this is the time to prepare the rice porridge. Cool it and place it in an even layer on the bottom of the baking dish. Place the vegetables on top of the rice, level with a spoon and brush with half the sour cream. Next add a layer of chicken fillet, then a layer of canned corn. Pour the remaining sour cream over the corn and smooth it out with a spoon.

Sprinkle everything on top with a layer of grated cheese. Preheat the oven to 180 degrees C and place the dish in it for 20-25 minutes.
Bon appetit!

Recipe 10: Chicken Rice Casserole

Casserole with chicken, rice and carrots is a complete meal for those who are on a diet or the diet is indicated for medical reasons. This recipe is suitable for dietary nutrition, if you can avoid boiling the chicken meat first. In case of a stricter diet, chicken meat must be boiled before using in the casserole. The casserole itself, despite the dietary option, turns out incredibly tasty, tender and satisfying. This wonderful dish will be eaten with great pleasure by everyone without exception. You can serve the casserole warm with low-fat sour cream.

• rice 80 g
• chicken fillet 200 g
• onion ½ pcs.
• carrots 1 pc.
• sour cream 3 tbsp.
• egg 1 pc.
• salt to taste
• butter 20 g
• water 30 ml

Place rice in a small, lightly greased pan, place chicken fillet on top, and add a little salt. My form is 12 x 18 cm.

Place the frying pan on the fire and when the butter melts, pour in a little hot water. Simmer the vegetables, stirring, for 3-4 minutes until soft.

Place the form in the preheated oven. Cook the casserole at 160 degrees for about one hour.