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Chicken and Rice Casserole      Back to Casseroles Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 1:00

Serves 6

1/3 cup olive oil
1/3 cup flour
1/2 cup onions -- chopped
1 tablespoon minced garlic

12 chicken tenderloins or 4 breasts
2 cups water
1 cup milk
1/2 cup white wine
3/4 cup green bell pepper -- chopped
1 teaspoon tarragon
1 teaspoon basil
1/2 teaspoon nutmeg
salt and pepper -- to taste

3 tablespoons butter
1/2 cup sour cream
1 1/2 cups grated cheddar cheese

Add 1/3 cup of olive oil to a hot skillet. Stir in 1/3 cup of flour. Cook over medium high heat, stirring constantly, until the flour starts to brown. Add the onions and garlic, continue to cook for another 5 minutes, stirring constantly to prevent burning the mixture. Now add the water, milk, and wine. Mix well. Add the bell pepper, tarragon, basil, and nutmeg. Stir in the seasonings. Now add the chicken pieces. Cook the chicken in the sauce, over medium heat, for about 20 minutes. Stir frequently to prevent buring. Remove the chicken pieces and set aside. Add the cooked sauce to the cooked rice. Stir in the 3 tablespoons of butter, 1/2 cup of sour cream, and 1 1/2 cups of grated cheese. Place this in a 13" X 9" casserole dish. Top with the chicken pieces and bake in a 375 degree oven for about 45 minutes. Cover dish for the first 30 minutes and then remove for last 15 minutes.


1 cup uncooked rice
2 cups water
1 teaspoon salt
1 tablespoon olive oil
3 tablespoons butter

In a heavy sauce pan or pot add 1 cup of rice and 2 cups of water. Add 1 teaspoon of salt, 1 tablespoon of olive oil, and 3 tablespoons of butter. Bring to a boil, cover with a lid, and reduce heat to low. Cook for 20 minutes. Do not remove the lid until the rice has cooked for the full 20 minutes.