Well, let me tell ya somethin’ ’bout this here chicken rice and green bean casserole. Ain’t nothin’ fancy, but it’ll fill ya up good. You just gotta know how to put it together right, and it sure gonna taste like home. I’ve been makin’ it for years, and folks always seem to like it. It’s simple, cheap, and you can make it ahead of time—just like how we do in the old days when we had to get supper ready for a big family meal. So, let’s get to it, alright?
Ingredients You Need:
- 1 cup of rice (I usually use white, ’cause that’s what we had most of the time),
- 2 cups of cooked chicken (ain’t gotta be fancy, just leftover chicken works),
- 1 can of cream of mushroom soup (trust me, that stuff does wonders),
- 2 cups of green beans (you can use frozen ones, that’s what I always do),
- 1/2 cup of milk (just regular milk, none of that fancy stuff),
- Salt and pepper to taste (if you like it spicy, throw in a little cayenne),
- 1 cup of shredded cheese (optional, but it makes it nice and melty).
Now, first thing ya gotta do is cook your rice. I don’t care what kind you use, but white rice cooks up real quick, and it holds the flavor real good. You just boil a pot of water, throw the rice in, and let it cook for about 15 minutes, just like you would for any other rice dish.
While that rice is cookin’, you can go ahead and get your chicken ready. If you ain’t got leftover chicken, you can always boil some up, or even just use some rotisserie chicken from the store. Ain’t nobody judging. Once it’s cooked, shred it up into little bits. You don’t want big chunks in there, ‘cause the casserole gonna be hard to eat if it’s all chunky.
Next thing you need to do is grab yourself a big ol’ bowl. Dump the cream of mushroom soup in there, then add the milk. Stir it up so it’s all nice and smooth. You don’t want clumps of soup in your casserole, so make sure it’s all mixed up good. Now, toss in your cooked rice and shredded chicken. Stir it again till everything is coated with that creamy goodness.
Now comes the green beans. You don’t have to do anything fancy with ‘em, just thaw ‘em out if they’re frozen and drain ‘em real good. Ain’t nobody got time for watery casserole. Once they’re drained, toss ‘em in with the rice and chicken mixture and give it another good stir. If you like, you can throw in some cheese right here too. I like to save it for the top, but if you want it mixed in, go for it.
Alright, now you’re ready to bake. Take yourself a casserole dish—don’t matter what size, but I usually use a 9×13. Grease it up a little so the casserole don’t stick. Then, pour that rice, chicken, and green bean mixture right into the dish. Spread it out nice and even. If you got any leftover cheese, sprinkle it on top. Cover the whole thing with aluminum foil. You don’t want it drying out, so keep it covered tight!
Put it in the oven at 350°F (175°C) for about 25 minutes. After that, take the foil off and bake it for another 10 minutes, so the top gets all crispy and golden. It’s gonna smell so good, you won’t be able to wait to dig in!
Once it’s done, let it cool for a bit, then cut it up and serve. It’s perfect for a big family meal or just a quick weeknight supper. Don’t matter what, it always fills you up and makes you feel like you’re at home. Simple, hearty, and good for the soul.
Why It’s So Good:
This casserole ain’t just for holidays, but it sure works great for those big family dinners. It’s cheap to make, easy, and uses stuff that’s probably already in your pantry or fridge. Plus, you can make it ahead of time, which is a real time-saver. And if you’ve got kids running around, you won’t be in the kitchen all day. Just throw everything together, pop it in the oven, and go on about your day. Come back when it’s ready, and you got a whole meal right there in one dish.
Another reason this here casserole’s a winner? It’s mighty versatile. You don’t like green beans? Use peas instead. Want a little more flavor? Add some onions or garlic. Ain’t no rules here, you make it however you like it. And if you got any picky eaters in the house, they’ll still eat this up—kids usually don’t mind if it’s got cheese on top.
Tips for Making It Even Better:
- If you want it to be a bit more crunchy, you can sprinkle some breadcrumbs or fried onions on top before you bake it. Just a little bit will add a nice texture.
- If you’re feelin’ fancy, throw in some bacon bits or sausage to really give it some flavor.
- Don’t forget to taste as you go! A pinch of salt and pepper can really bring out the flavor.
So, there ya go. That’s how you make a good ol’ chicken rice and green bean casserole. Ain’t nothin’ too complicated, but it sure hits the spot. The whole family’s gonna love it, and you won’t have to spend all day in the kitchen. Just the way we like it—easy, tasty, and filling. Enjoy!
Tags：[Chicken Rice Casserole, Green Bean Casserole, Comfort Food, Easy Dinner Recipe, Family Meal, Quick Casserole, Chicken and Rice, Budget-Friendly Meals]
