1. Can I use pre-cooked chicken?

Yes, absolutely! If you are short on time, add cooked, diced chicken at the very end. Be sure you cook the veggies and everything BEFORE you incorporate that so everything blends well together!

2. Can I make this ahead of time?

Sure thing. Prepare this dish ahead and keep it in the refrigerator. When it is ready to serve you, reheat in the microwave, stove top with an extra bit of water if the mixture seems to be a bit dry. Be sure to be slow when heating up the mixture and you'll have success!

3. Is it ok to freeze it?

While it's doable, I must say that I've noticed the texture of rice isn't amazing, when frozen and thawed but still perfectly fine and usable if you're in a hurry!. Make sure the mixture is properly cool down, prior to putting into airtight bags. Make sure it all defrosts all the way when reheating as well!

4. What type of milk can I use?

Whole, skim, 2%, non dairy are ALL perfectly fine to use in this recipe! Any milk will create that yummy creamy result you are hoping for!

5. What about substitutions for chicken?

Yes! Tofu works fantastic with a different kind of result, and even some sausage, diced and sauteed on a prior step, can yield great and delicious results, according to your preferences. Remember, the trick is being experimental!

Creamy Chicken and Rice | We Are Recipes

Description

Creamy Chicken and Rice dish that’s packed with tender chicken, fluffy rice, and rich, creamy flavors.

Ingredients

Chicken: 1.5 lbs boneless, skinless chicken breasts (or thighs if preferred), diced.
Rice: 1 cup uncooked long-grain rice (short-grain works too).
Cream of Chicken Soup: 1 can (10.75 oz) for creaminess.
Chicken Broth: 2 cups (low-sodium recommended).
Milk: 1/2 cup (or substitute with half & half for richness).
Onion: 1 medium, chopped.
Garlic: 2 cloves, minced (or jarred minced garlic).
Butter or Oil: 2 tbsp (butter for flavor or oil for a lighter option).
Seasoning: Salt, black pepper, and garlic powder, to taste.

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Instructions

Sauté the Aromatics:
- Heat butter or oil in a large pot over medium heat.
- Add chopped onion and sauté for 5 minutes until translucent.
- Stir in minced garlic and cook for 1 minute, ensuring it doesn’t brown.
Cook the Chicken:
- Add diced chicken to the pot. Season with salt, pepper, and garlic powder.
- Cook for 5–6 minutes, stirring occasionally, until the chicken is browned but not fully cooked through.
Toast the Rice:
- Add uncooked rice to the pot, stirring to coat each grain. Cook for 1–2 minutes to enhance the flavor.
Simmer:
- Stir in chicken broth, cream of chicken soup, and milk until well combined.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
Rest and Serve:
- Remove from heat and let the pot sit covered for 5 minutes.
- Fluff the rice with a fork, serve warm, and enjoy

Notes

Choose Long-Grain Rice: It stays fluffy and doesn’t clump. Avoid instant rice as it may get mushy.
Control Sodium: Use low-sodium broth and adjust salt to taste to prevent over-salting.
Cheesy Upgrade: Stir in shredded cheddar or Parmesan at the end for extra richness.
Stir Often: To prevent the rice from sticking to the bottom, stir occasionally while simmering.
Add Veggies: Diced carrots, peas, or spinach can be mixed in for extra nutrition.

Nutrition

Calories: 350 kcal
Sugar: 2 g
Fat: 10 g
Saturated Fat: 4 g
Carbohydrates: 35 g
Protein: 28 g
Cholesterol: 75 mg