Creamy Chicken and Rice Recipe (a one-pot meal)
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This Chicken and Rice dish is so satisfying – a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful. It’s one of those meals that you’ll make and your family members will be convinced you’re the best cook there is.
My husband and son sent all kinds of compliments my way. My son ended his meal by saying “Mama your food is the best.” Yes, it’s that good! I even called Mom and shared it with her just as soon as I finished my bowl of creamy goodness.
(P.S. Don’t be afraid of the white wine; it is still family friendly! You boil out the alcohol and keep all of the amazing flavor).
Watch How to Make this Chicken and Rice:
It’s also a one-pot wonder. Less dishes is huge for me because most of my cooking sprees tend to make the kitchen look like it’s been hit by twin tornados (as evidenced here). This creamy rice casserole also also reheats really well.
Ingredients for Creamy Chicken and Rice:
1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 med onion, finely diced
2 large carrots, grated or cut into matchsticks
1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 tsp salt (we used sea salt), divided
1/4 tsp black pepper, freshly ground
2 bay leaves, optional
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed)**
1 head garlic
1/3 cup fresh Italian parsley, finely chopped
1/2 cup shredded parmesan cheese, plus more for serving
** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.
How to Make the Best Creamy Chicken and Rice Casserole:
1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
2. Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
3. Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
4. Add the hot chicken broth, then stir in the rice.
5. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
6. Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.
Garnish with fresh parsley to serve.
Credits: This chicken and rice recipe was inspired by my Beef Plov recipe and Lidia Matticchio’s Traditional Rice & Chicken
Creamy Chicken and Rice Recipe (a one-pot meal)
Ingredients
- 1/4 cup olive oil
- 4 Tbsp unsalted butter, divided
- 1 med onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1" pieces
- 2 tsp salt, we used sea salt, divided
- 1/4 tsp black pepper, freshly ground
- 2 bay leaves, optional
- 1 cup dry white wine such as Chardonnay
- 5 cups hot low sodium chicken broth
- 2 cups medium grain rice such as Jasmine rice, un-rinsed**
- 1 head garlic
- 1/3 cup fresh Italian parsley, finely chopped
- 1/2 cup shredded parmesan cheese, plus more for serving
Instructions
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Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
-
Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
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Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
-
Add the hot chicken broth, then stir in the rice.
-
Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
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Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
Recipe Notes
** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.
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Have you tried this chicken and rice? What is your family’s favorite weeknight meal?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Delish! I followed the recipe but used uncle Ben’s long grain brown rice, and timing and flavour were not impacted. Will definitely make again. Very creamy and flavourful
Thank you for sharing, Charlene. So glad you enjoyed this recipe.
Absolutely delicious , as with all of your recipes . Your my go to for meal prep .
I appreciate your trust, I hope you’ll love all the recipes that you will try!
Would this work in a crockpot? If so do you have tips on how long to cook?
Hi Kelly, I think the rice would get mushy in a crock pot and you really need to boil down the white wine on the stovetop. It’s easier and faster to keep it in one pot. Hope that helps 🙂
This looks really good i was wondering if there’s a good substitute for the rice? I just had a Gastric sleeve surgery and can’t have rice
Hi Matt! I have not tested a substitution for the rice. You may enjoy something like our Creamy Chicken Caserole.
I’m not that much of a fan of carrots, what would be some vegetables that would make good substitute for it?
Hi Nick! I bet that could work! One of my readers mentioned using mushrooms in place of carrots. Another reader mentioned squash & mushrooms.
I make this once a week!! We just love it and it makes a lot. We take it for lunch too because it’s great re- heated next day. I don’t change or tweak anything- it’s perfect and tasty EVERY SINGLE TIME I make it!
That’s great to hear, Tamela! So glad you enjoy this recipe. 🙂
I added dry thyme and omitted the bay leaves. Also added loose garlic because I always peel it all after coming home from the store.
Sounds good, Nancy, and thanks for sharing. How did you like it?
I am thinking of preparing this recipe for donation to a homeless shelter. Would it be ok to reheat in an aluminum pan or would the dish dry out?
Hi Debbie, several readers have reported that it reheats well 🙂
First recipe that didn’t turn out. Used brown rice and cooked 45 minutes and still soup like. Love your recipes!
Hi Cheryl, I haven’t tried those substitutions, so I can’t speak about why it isn’t turning out. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around. Also, please note brown rice requires a longer cook time.
Easy to make! Husband gave a “better save this recipe”! I really enjoy your FB recipe posting.
Thank you, Patti! That’s great to hear. I’m happy it made it on your repeat menu.
I made the chicken and rice meal for my husband and I and two grandsons. Mom and dad were enjoying some time away! I would only add one cup rice. Totally took it over. Great flavor. A dooie over. But less rice. Hit with the grands👍🏻👍🏻
Thank you for the feedback, Kristin! 🙂
Yum! I made this with in the instapot! (I am camping and right now have limited cooking) I didn’t add the carrots (bf don’t like) and didn’t have wine. Probably had it in the instapot a tad too long but it didn’t matter! Just a little more creamier lol. It was delicious!
I’m so glad it all worked out, Angela! This sounds like the most comforting and perfect meal while camping!
This was east and delicious! Very happy I tried it and will definitely make it again!
Good to hear! I hope your family will love all the recipes that you will try for them.
Jasmine is not a medium grain rice its a long grain rice. Does this matter?
Jasmine rice should be good for this recipe.
Hi Natasha. can I use white rice such as Carolina?
Thanks.
Hi Ann Marie, one of my readers reported great results using long grain white rice and cooking for 20 minutes.
We love this meal and I want to make it for family but my sister is pregnant. Can you substitute something for the wine? I know it cooks down but not entirely so it may not be safe for the baby. Any advice?
Hi Amy, the alcohol cooks out as you boil it down, so you are just left with great flavor, but if you are concerned, you can use more broth instead. It wouldn’t have the same flavor depth but would still taste good.
Made this tonight, and it is delicious! I will be making this often!
So happy you enjoyed this recipe. Thank you for sharing.
Hi.
For the wine, I have La Scala Spumante (sparking sweet white), Merlot (dry red), and Moscato (sweet white). Will any of this work instead of the dry white like Chardonnay. I’d like to try and use a wine with this dish instead of substituting for more chicken broth.
Hi! Each wine is different and has a very specific flavor profile which is why Chardonnay works so well for this recipe. Another alternative would be Sauvignon Blanc. I have not cooked with a sparkling sweet wine, a dry wine would be best for this recipe.
A home run dish! Made this with Basmati rice and left out the wine (did not have any) but used chicken stock. My picky 10 yr old ate this and enjoyed it! Thank goodness! Next time I will use the wine because it will elevate the flavors even more. thanks for the delicious recipe!
I’m so glad this was loved, especially by the picky eater! That’s so great, Melissa!
Total perfection. It’s comforting and simple and totally hit the spot. I love the addition of grated carrots, they add such nice flavor and I am a fan of a hidden veggie while feeding kids. 😉 I didn’t have parsley on hand but otherwise made it as is and it will be added to the rotation.
I’m so glad you enjoyed it! Thank you for the wonderful review, Stefanie!
Natasha, I made this chicken and rice dish last week. When I came to last step of putting the rice in I realized I had purchased one minute jasmine rice. Instead of panicking, when my husband came home I told him we were having a chicken and rice soup. After dinner he told me it was the best soup he had ever eaten and he was right. The flavours were incredible. Maybe next time I will do it properly but what a yummy mistake!
I love those types of mistakes! That is awesome, I’m happy it worked out for you.
This is hands down the best rice recipe myself and my husband have ever eaten. And we eat a LOT of risotto, rice dinners. This was AH-Mazing….Thank you for making our tummies so happy.
I’m so glad you enjoyed it! Thank you for the wonderful review, Bec!
I love this recipe! I want to invest in a Dutch Oven and don’t know what size I should get. Is a 5 1/2 quart Dutch Oven good for most of your recipes that call for a Dutch Oven or heavy bottom pot? Thanks!
Hi Richard, we use the 5.5-quart dutch oven alot! You can find all of our dutch oven recipes HERE.
Why does the stove top version call for more liquid? I’m afraid it is going to come out soupy.
Hi Margaret, when cooking on the stove top, some liquid will evaporate more quickly.
Delicious! I followed the recipe but made a few adjustments….I sautéed cut up garlic rather than the garlic crown, added fresh sautéed mushrooms and used lemon pepper and herb de Provence.
Hello Marg, good to know that the adjustments that you made worked well. Thanks a lot for sharing that with us!
This recipe made for the perfect winter Sunday night dinner! My husband usually isn’t a fan of risotto-like dishes, but he loved this recipe and it was the perfect balance of chicken, rice, veggies and creaminess. My 19 month old also devoured it!
Yay, that’s awesome! I’m happy you shared that with us, thank you for the good feedback, Jessica.
I virtually never comment on anything, food or otherwise. But I have made this so many times, I felt like I owed a comment. It’s the perfect chicken and rice dinner. It’s in my winter rotation forever. I always modify recipes, but not this one (except when my vegetable crisper is bare, I add thawed frozen mixed vegetables at the end instead of fresh carrots at the beginning.).Really excellent dish. Thank you.
Great to hear that you loved this recipe as it is, Mitzi. Thanks for your review!
I have made this twice so far. Two times a solid. I add some chopped fresh baby spinach at the end to add some more nutrition!! Simple easy addition.
Thank you so much for sharing that with me, Amy! I’m so glad you enjoyed it!
This looks so good- will try tonight! Can I use chicken breast instead of thighs? Thank you!
I do not have a Dutch oven but was hoping to make this tonight. Can I use a non stick pot Calphalon with lid? Thanks !!
Hi Marissa, that may work, but It will work best if it has a heavy bottom, so it distributes heat more evenly and does not scorch the bottom.
Easy and delicious – this was a hit with the family! What I loved is it uses ingredients you are likely to have on hand. We didn’t have wine or carrots so I subbed in extra broth and peas. Turned out great!
That is the best when the family loves what we parents make. That’s so great!
I made the creamy rice and chicken and it came out great! Thanks for sharing!
You’re welcome! I’m so happy you enjoyed it, Mary Ann!
I made this last night, i used diced chicken instead and it turned out delicious! 😃
Great to hear that you loved it, Megan. Thank you for your review!
I only have the 3 liter (or the smallest) Instant Pot. Will this suffice for this recipe?
Hi Susana, that’s about the same size as what we used. We have a 6 quart Instant Pot. Have you tried the Instant pot version of this recipe?
This dish is so good! We eat it weekly! Has anyone ever tried it with shrimp? If so, how?
Hi Mandie, I haven’t tested that myself, but I imagine that should work. You can stir some sauteed shrimp into the rice – that would probably taste great also!
This recipe was so good! It made a ton of food though. How do you recommend reheating leftovers? Will I need to reheat on the stove and add more broth? I’m afraid it will be too dry otherwise.
Hi Lee, you could freeze this chicken and rice since the ingredients reheat pretty well. When reheating, I would suggest first thawing in the fridge overnight, then add a little sprinkle of water when it’s heating up so it doesn’t get dry.
This recipe is amazing. I didn’t have any white wine at the time of cooking this, so I used chicken broth as an alternative… worked perfect!
Glad that turned out great! Thank you for sharing that with us.
I got the email with the recipe today and made the dish tonight. I made a few changes too, as well as getting some ideas from some other commenters. I used pork, added mushrooms and frozen peas. It was good! My husband is having it now and said, “it’s tasty, very tasty.” It’s going in the recipe book. Next time I will use chicken.
Hello Naomi, that’s so nice to know. I’m glad you tried the ideas mentioned in the comments below. Thanks for taking the time to leave a review!
I love this recipe. I didn’t have white wine so I substituted a beer (corona light) to be exact. It was delicious!!! My family never noticed. We LOVE your recipes.
Great to hear that you loved the recipe, Martha!
Have you heard of anyone using plain, long grain white rice instead of jasmine? Is it still good flavorful?
Hi Lindsey, one of my readers reported great results using long grain rice and cooking for 20 minutes.
Another “winner winner chicken dinner!” recipe. This was a lovely in-between for someone who loves risotto but isn’t crazy about standing over the stove and stirring the pot endlessly. We will definitely make this again!
That’s so great! It sounds like you have a new favorite!
This was delicious-thank you!
You’re very welcome. Glad you enjoyed this recipe!
The flavor of this is AMAZING! I swapped mushrooms for carrots but did rest as is. Family loved it!
Yay, that is fantastic! Thanks for your great review, we appreciate it.
Natasha, could this dish be anymore delicious?
No, it could not! We loved it, is an understatement. Yum, yum, yum!
Only change I made was adding a cup of baby peas just before the end (just before adding the parley and cheese. I can’t stop eating it even though I’m sooooo full. Amazing once again. I love all your recipes too much!
That’s so great! It sounds like you have a new favorite!
I added chopped jalapeno to balance the sweet carrot and polish kiełbasa to it. I also finished it with chopped kale to give it a bit more healthy taste. It was absolutely amazingly tasty
Hello Ania, glad you loved this recipe. Thank you for leaving a good review here, we appreciate it!
This was really good (as usual Natasha) kind of risotto like. It was easy and we have leftovers which I love.
Good to hear that you liked the result, Janine. Thank you for leaving a great review here.
It was really delicious. I have a tough guy to please and just made some cheesy garlic bread to go with it and it was the best.
Thank you Natasha! Love your recipes, I’ve made plenty of them and always look for your emails, so please keep them coming.
Fantastic! I hope you and your family will love every recipe that you will try.
First of all, this recipe is a keeper! It gets made at least 1-2 times a month in our household! My little ones who are super picky even eat it so well! I have a question though. Is it possible to search keywords in the comments to see if our question has already been answered? My question is what is the best way to reheat the entire dish for a gathering the next day?
Hi Olga! I’m so glad this was a keeper! You can search any site by clicking Command+F (Mac) or Control+F (PC) keyboard shortcuts. You’ll see a search pop-up box appear, and you can type in the keyword you’re looking for. When you search for a word, every instance of that word will be highlighted on the page. I hope that helps!
This sounds delicious. Can I use Plantation rice that’s all I have right now.
Hi Betty, I haven’t tested this with plantation rice to advise. If you experiment, let me know how you liked the recipe.
Can I substitute Basmati Rice.
Hi Merry, yes, that should work fine. Note, if using basmati or brown rice, they both need more water, and brown rice needs a considerably longer cooking time.
This is a family favorite that I make all the time. I am wondering do you think it will work if I tried to make a lower carb/keto version with cauliflower rice? Or do you think it would get too mushy?
Hi Jelena, I haven’t seen any reviews for substituting cauliflower rice, and I haven’t tested it myself. I imagine there would need to be some adjustments made since cauliflower doesn’t absorb water the way rice does. If you experiment with success, please let me know how it goes.
This is a really good recipe, my family loved it. I’ll be trying the beef version next that inspired this. Thank you Natasha for your great recipes and keeping my family happy and full.
That sounds like a great plan, Simon. Thanks for your wonderful review and feedback!
I would love to make this, but it’s just me, so can I freeze the leftovers?
Hi Natasha, this was delicious. I love your recipes. You are such a lifesaver when it comes to cooking. Thank you, Debra
That’s so nice, thank you for your good comments and feedback!
Can we substitute chicken thighs for chicken breast?
That will work too, Alexandria. I hope you love it!
Do you know how many calories in a serving or how many in a cup?
Hi Terry, I don’t typically include nutritional benefits because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free).
This is a 5 star meal. I had leftover chicken I used so that made preparation even quicker. I also added two cups of mixed frozen vegetables. This is a delicious delightful dinner.
I’m so glad you enjoyed this recipe, Teresa! Thank you for that wonderful review!
This is a staple in my house and something I send when cooking for a new mom, sickness, etc. everyone loves it! My son and I love eating the garlic too. So good ,so easy, and one pot so little mess.
Oh, I love that! Thank you so much for sharing that with me.
I love your recipes and would like to try this one. My problem is there are only 2 of us and this makes enough for 8 to 10. Can I freeze the extra?
Hi Cindi, you could freeze this chicken and rice since the ingredients reheat pretty well. When reheating, I would suggest first thawing in the fridge overnight, then add a little sprinkle of water when it’s heating up, so it doesn’t get dry.
just a hint for storage. I put my leftovers in small ziplock bags, and stack them flat. thaw by running warm water over the bag, much faster to table that way.
Great idea! Thank you so much for sharing that with us!
Hi there, this question may have already been asked and answered but I didn’t seem to find it in the comments after scrolling. What can I use to substitute for the wine? Thank you!
Hi Lily, the wine adds a really nice flavor to the recipe. We also converted this recipe to an instant pot chicken and rice and didn’t use any white wine at all and it still turned out delicious.
Fantastic dish! Only had about a 1/2 cup of wine so I substituted the other 1/2 with apple juice. And added several pressed garlic cloves after the rice, rather than the whole garlic method. Delicious and will make again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Nat!
I do not have a dutch oven but I would like to buy one. what size do you recommend and is it possible to find one for less than $300.00? This recipe sounds lovely!!
Hi Yvonne, this is a bit more than your budget but it is so worth it. I am using this Le Creuset Dutch Oven. It is almost $350. I hope that helps!
Macys have Martha Stewart Dutch ovens at half the price and Lodge brand from Kroger works just as well.
This is available everywhere for way less cost by Lodge
6 Quart Blue Enameled Cast Iron Dutch Oven
$89.95
Highly recommend it!
This was SO GOOD!!!! My husband and my picky eater 13 year old son ATE it and when asked if he would eat this again he said, YES!!! Going to make for my in laws.
Wow, that makes me happy! Thanks for sharing that with me, Laura. I appreciate that!
Super easy and delicious, tons of flavor! Don’t skip the wine, it adds such a nice extra layer of flavor. I added in some frozen peas at the end for a extra veggies and color that was the only change I made. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is such an amazing recipe- one of my favorites! Such a warm meal on a cold day! Thank you for all your recipes- all that I have tried have been so easy and so so good!!!
The best on a cold day. Thank you for that great review.
Honestly, the greatest recipe I’ve found online. I made this for my Mom and I on a visit home because she had most of the ingredients already. She almost never goes back for seconds unless she absolutely loves the meal. She went back for seconds. The flavours are so bold and comforting you will enjoy every single bite. Really stir everything when boiling off the wine, it WILL stick to the bottom if you don’t. I’ve made this with brown rice and jasmine, both are great, go with your preference. This makes a lot of food but it keeps well and heats up to make for a great meal prep. Make this, I promise you’ll love it.
That’s so great! It sounds like you have a new family favorite! So great you made this for your mom, she must be so proud!
Thanks for this dish! It has become a regular!
You’re welcome, Denise! Thank you for that great review!
Delish! Your recipes have transformed our family’s dinner table. We were in a major rut and your simple, wonderfully flavorful and easy to follow instructions/videos have made the biggest difference! Thank you so much!! I get RAVE reviews from every recipe I’ve tried. Yours is the go to stop for meal planning in my house-from the cranberry sauce (OMG-out of this world and no sugar), Dutch apple pie (huge hit at Thanksgiving), homemade rolls (my kids were in heaven, ham glaze, scalloped potatoes…all fantastic! I can’t wait to try more! My kids have even started to get involved in the process. A win for all of us!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I recently started to learn how to cook and I just happened to stumble upon this recipe and it’s absolutely delicious!! I had most of the ingredients already in my kitchen and it was a huge hit with my family!!! Super fun and easy to make and this recipe is absolutely amazing!!
That’s just awesome! Thank you for sharing your wonderful review!
This looks wonderful. Does it freeze (sealer pack) well?
Hi Laura, you could freeze this chicken and rice since the ingredients reheat pretty well. When reheating, I would suggest first thawing in the fridge overnight, then add a little sprinkle of water when it’s heating up, so it doesn’t get dry.
Made this the other night absolutely love it 😍 so delicious 🤤
Perfect! Thank you for sharing, Alisa. I’m happy to know that you loved this recipe.
This is absolutely delicious!
I’m a vegetarian, so I subbed with a block of tofu and vegetable broth. I used the rice I had on hand which was one cup of basmati and one cup instant white, added all at the same time and it came out perfect in the 15 minutes. Used a tablespoon of jarred garlic instead of fresh. I also added about a 1/4tsp of “trader joe’s chickenless seasoning” to get some extra savory flavoring in place of the chicken. Oh and I didn’t have wine so I used white wine vinegar. I’m a vegetarian that misses meat dishes, so this was amazing, and very easy to adapt to my diet. Thank you!
Perfect! I’m glad the substitute ingredients that you used worked so well. Thanks for sharing that with us and for your awesome feedback too. We appreciate it!
Hi Natasha. Want to make your Creamy Chicn & Rice recipe. Do you think I could do this recipe in a large crock pot. Thx in advance for your reply.
Fran R
Hi Fran, I honestly haven’t tried this in the crockpot and without testing that out and I haven’t seen any reviews come through from anyone who has tried it either.
Hi Fran,
This doesn’t work well in the crock pot. Everything overcooks and it’s too mushy. I’ve also tried this in my Quick Cooker and it was a mixed reaction from my family. The flavors weren’t the same, but I followed the same recipe. This recipe is better for the stovetop as you really do need to cook everything the way Natasha does to develop the right flavors. This is my absolute favorite dish. I hope you love it, too.
Hi Natasha,
earlier this summer you posted a taco hot dish. It was delicious but I lost the recipe and can’t find it. Help!!!
Hi Connie, you can find all of our taco recipes HERE. Are you possibly referring to this Taco Soup recipe HERE?
I’ve been making this for years. My fiancé told me the first time I made this was when I had finally learned to cook! We made a fall variation of this today replacing the carrots with squash and mushrooms. I can report back that it was a good idea!
Thank you so much for sharing this with me Kim! I’m so glad you enjoyed this recipe!
Okay Natasha, this is my kind of comfort food. I don’t have Jasmine rice, only Uncle Ben’s long grain. Would that be okay? I’m COVID paranoid and don’t want to go to store. BTW, I’ve tried dozens of your recipes. Never disappointed.
Hi Ann, one of my readers reported great results using long grain rice and cooking 20 minutes.
Dang. This is delicious.
Thank you Kay!
I finally made this after drooling over it for the last 6+ months. I was able to scale it down to 4 servings without issues. Used chicken breasts instead of thighs and celery instead of onion since mine had spoiled. It’s so creamy and all the flavors just come together so well, definitely one of those things you want to make a huge batch of so you can have days worth of leftovers. Absolutely a new staple in our dinner rotation.
I’m so happy to hear you enjoyed this recipe, Nicole! Thank you for that wonderful review!
Excellent! Love all your recipes! This one very good. We added some peppers to step one, compliments of neighbors! LOL Plus some chopped broccoli at the last 7 min. or so. Soooo schmecky it was tough to portion control :0
Love it! Thank you for sharing your great experience with us, Nicolette!
My brother introduced us to this meal, and now it’s a staple in our recipes! So delicious! Also, I was wondering if you knew maybe a ball park figure of what one serving would be and how many calories that serving would be?
Thanks so much!
Hi Corinne, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!
My family and I loved it! I’ll have to make a double batch next time because my siblings were arguing over the last scoop.
That is wonderful to hear. Thank you for sharing that with us, Elise. I think they found their favorite!