Go Back
Chicken and rice casserole
Print Recipe

Easy Chicken and Rice Casserole

Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Course: Main Course
Keyword: Casserole, Chicken, Easy, Rice
Servings: 6 people

Equipment

  • 1 crock pot
  • 1 casserole pan 9x13
  • 1 liquid measuring cup
  • 1 cooking spoon
  • 1 oven

Ingredients

  • 7 small or medium chicken thighs
  • 1 4 oz can chopped green chiles
  • 1 cup chicken stock
  • 2 tbsp original creole seasoning
  • a few shakes of pepper
  • 2 tbsp balsamic vinegar
  • 1 small bag mixed veggies
  • about 4 cups rice

Instructions

  • Begin by plugging in the crock pot and placing the chicken in.
  • Add the chicken stock, green chiles, balsamic vinegar and spices and stir.
  • Place the lid back on and turn the crock pot to low heat for three or four hours.
  • Cook your rice when there are about thirty minutes left for the chicken to cook. You can cook it in a rice cooker, microwave, or stovetop depending on your options. Or use left over rice if there is enough.
  • Once the chicken is cooked, preheat the oven to 375.
  • Take each piece of chicken out and place in the casserole pan. Leave the liquid in the crock pot for now.
  • Shred or cut the chicken up with the large cooking spoon or whatever utensil you are using to transfer it. The chicken should fall apart easily since it's been cooking for so long. Shred or cut the chicken to medium-sized pieces.
  • Pour the rice over the chicken and mix.
  • Add the bag of mixed veggies and combine everything together.
  • Pour the liquid from the crockpot over the chicken and rice as evenly as you can. You may not want to use all of it but most of it will probably be needed. I had about ΒΌ cup left over.
  • Place the casserole pan in the oven and let it cook for thirty minutes.
  • Remove from the oven and enjoy!