Country Chicken Bake is a delicious recipe that your family will love. It makes an enormous pan, so if you are cooking for a crowd, it is wonderful! However, if you want to cook the basic recipe and freeze some of it for later, we include instructions for that too!
Busy cooks know how to make the most of their time in the kitchen. This recipe for Country Chicken Bake can help you prepare a delicious meal for your family while cooking for the freezer for some time in the future. You can make the casserole as directed for dinner below, making a large pan which will probably generate a few days of leftovers for the fridge.
But if you follow the instructions for making part of it into a freezer meal, you will have dinner for a night when you don’t have time to cook or clean up the preparation mess. When you know how to “cook once, eat twice,” you can always be prepared for a busy week with a healthy meal from the freezer.
Country Chicken Bake Recipe
- 9×13-Inch Baking Pan
- Small bowl
- Rolling Pin
- Meat Mallet
- Food Processor
- Meat thermometer
- 1 cup Uncooked Rice
- 1 cup Diced Celery
- 1 teaspoon Onion Powder
- 2 tbsp Melted Butter
- 1 teaspoon Dried Parsley
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1½ teaspoons Paprika
- 1 teaspoon Thyme
- 15 ounces Canned Carrots
- 1 cup Cheddar Cheese
- 8 pcs Boneless Skinless Chicken Tenders
- 1 can Cream of Chicken Soup
- ⅔ cup Mayonnaise
- ¼ cup Milk
- 2 sleeves Buttery Crackers
- 2 tbsp Melted Butter in addition to the butter needed above
- Preheat the oven to 350 degrees.
- Cook the rice according to package instructions.
- Place the rice in the bottom of a greased 9 by 13-inch baking pan. Add the celery, onion powder, butter, dried parsley, salt, pepper, paprika, and thyme. Stir this all together.
- Open the can of carrots and drain the liquid from the can. Stir the carrots into the rice mixture.
- Cut the chicken pieces into 2-inch cubes and place the chicken pieces over the top of the rice, scattering the chicken in an even layer.
- In a small bowl, stir together the cream of chicken soup, the mayonnaise, the milk, and the cheese.
- Spoon this mixture over the top of the chicken breasts.
- Use a rolling pin or a meat mallet, crush the crackers in the sleeve into small bits. Gently open the package and scatter the cracker crumbs over the top of the casserole. You can also use a food processor to smash the crackers.
- Sprinkle the melted butter over the top of the crushed crackers.
- Bake the casserole in the preheated oven for 45 minutes. Remove the casserole from the oven and use a meat thermometer to test the chicken for doneness. The chicken is fully cooked when it reaches 165 on the thermometer.
- If it is not yet cooked, return it to the oven for another 15 to 20 minutes. Test the chicken again. When the chicken is done, scoop the casserole into dishes to serve. Store leftovers in a container with an airtight lid for up to three days. Reheat leftovers in the microwave.