Easy Skillet Knorr Chicken and Rice Casserole
Stove top chicken and rice is an easy but satisfying weeknight dinner that you can have on the table in about 20 minutes.
Knorr chicken and rice casserole is one of those shortcut recipes that’s perfect for the nights when you don’t feel like cooking, but everyone still needs to eat. It’s quick to make and is effortlessly delicious!
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Growing up in the south, chicken and rice casserole was one of those meals we regularly enjoyed.
It’s the type of dish that’s served at church potlucks, brought to new moms, or served anytime someone could use a dose of homemade comfort food.
And while I am a big fan of making oven-baked chicken and rice with cream of chicken soup, sometimes I need a quick alternative that can be thrown together on the stove top.
Making Knorr chicken and rice casserole is the perfect one-pan skillet meal that’s great when you don’t have time to assemble and bake a casserole.
It’s flavorful and filling, and you can easily keep the ingredients on hand for those busy weeknights when you’re stretched for time.
Chicken and Rice with Knorr Rice Sides
I use the chicken flavor variety of Knorr Rice Sides for this recipe, which keeps things really simple, since the packets contain both rice and seasonings.
I cook diced chicken breast pieces in the pan, but you could also use leftover rotisserie chicken if you prefer. In that case, you would obviously just skip the step of cooking the chicken.
Evaporated milk is an ingredient I like to use to give richness or creaminess to a dish without a lot of extra fat. I use it here instead of something heavier, like cream of chicken soup.
More Chicken and Rice Recipes:
How to Make Knorr Chicken and Rice Casserole
It’s really easy to whip up this simple dinner.
Ingredients You’ll Need
- Butter
- Salt and pepper
- Boneless skinless chicken breasts
- Water
- Evaporated milk
- Knorr chicken flavored rice
How to Make It:
Find the full printable recipe available below
Sear the chicken. First, you’ll melt the butter in a large skillet over medium heat. Add the diced chicken and sprinkle it with salt and pepper.
Cook just until golden brown, then turn the pieces to cook the other side.
Then add in the water, scraping up any browned bits from the bottom of the pan, followed by the evaporated milk.
Add rice and cook. Then, you’ll add the contents of the rice packages and stir to combine. Bring the mixture to a low boil, stirring frequently to prevent scorching.
Decrease heat to low, keeping the mixture at a low simmer. Place the lid on the skillet and cook for about 7-10 minutes, or until the rice is tender.
Remove the pan from heat and take off the lid.
Cool and serve. Then, you’ll want to let the chicken and rice cool for a few minutes. This will allow the sauce to thicken up a bit.
Then serve and enjoy!
Notes and Adaptations:
- Evaporated milk is a lower-fat way to achieve creaminess in this dish, rather than using heavy cream or cream of chicken soup.
- To avoid scorching the food and having it stick to the bottom of the pan, it’s important to just bring the mixture to a low boil, stirring often. Then decrease to a low simmer.
- If you want to add fresh vegetables, I would suggest quick-cooking varieties, like cut segments of fresh green beans or asparagus. You could also try adding some frozen peas after cooking–stir them into the hot casserole and place the lid on the pan for a few minutes until heated through. Or just serve some veggies or a salad on the side!
Recommended Equipment:
Knorr Chicken and Rice Skillet
Ingredients
- 1 tablespoon unsalted butter (or margarine)
- 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
- teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups water
- 12 ounce can of evaporated milk
- 2 (5.6-ounce) packages of Knorr chicken flavor rice
Instructions
- Heat a large skillet over medium heat. Add butter or margarine and melt, swirling the pan to coat the bottom.
- Add the diced chicken breast pieces to the skillet. Sprinkle with salt and pepper. Let the chicken cook for a few minutes, until light golden-brown, then turn the pieces over to cook the other side. (You don't need to cook the chicken all the way through at this point, we're just getting some nice golden-brown color on it).
- Add the water to the pan, using a spatula to scrape any browned bits from the bottom of the pan. Then add the evaporated milk and stir.
- Add the contents of the rice packages to the skillet. Stir to combine.
- Increase the heat to medium or medium-high and allow the mixture to come to a low boil, stirring frequently to prevent scorching. Decrease the heat to low and place the lid on the skillet. Cook at a low simmer for about 7-10 minutes, or until the rice is tender (see notes below).
- Remove the lid and stir. Remove pan from heat and let cool for a few minutes before serving (the sauce will thicken slightly as it cools).
Notes
- Evaporated milk is a lower-fat way to achieve creaminess in this dish, rather than using heavy cream or cream of chicken soup.
- To avoid scorching the food and having it stick to the bottom of the pan, it’s important to just bring the mixture to a low boil, stirring often. Then decrease to a low simmer.
- If you want to add fresh vegetables, I would suggest quick-cooking varieties, like cut segments of fresh green beans or asparagus. You could also try adding some frozen peas after cooking–stir them into the hot casserole and place the lid on the pan for a few minutes until heated through. Or just serve some veggies or a salad on the side!
Equipment
Nutrition
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