Emergency Casserole

Emergency Casserole–a dump-and-slow cooker chicken rice casserole that’s made from scratch. It’s creamy, almost risotto-like. Plus it’s an emergency meal because it’s effortless but it doesn’t sacrifice flavor!

Pin this recipe for later!

Emergency Casserole

This easy crockpot dump and go chicken and rice recipe is so easy to get going! Unlike most chicken and rice dinners this particular recipe does not have a can of cream of chicken/mushroom soup in it. It’s all made from scratch. If you’re a big fan of mushrooms feel free to add some chopped mushrooms into the dish. You can also add in some broccoli, spinach or even sliced carrots. Or you can just serve the veg on the side…which is how my family likes it. This was a perfect Sunday dinner for us. We have church at 1:30 and so I just threw the ingredients into the crockpot, pressed start and came home to a cooked dinner. I warmed up so frozen vegetables, sliced up some strawberries and set the table. Voila!

Ingredients/Substitution Ideas

• Boneless skinless chicken thighs–you can also use a combination of thighs and breasts
• Poultry seasoning
• Kosher salt
• Garlic powder
• Black pepper
• Onion powder
• Flour–all purpose flour is what I used
• Water
• Better than Bouillon chicken base
• Evaporated milk
• Converted rice–or long grain white rice
• Butter
• Cheddar cheese–I used sharp

Steps

Add chicken, poultry seasoning, salt, garlic powder, pepper, onion powder and flour into slow cooker. Stir so that the chicken is coated well. 

Stir the bouillon in with the boiling water to dissolve. Pour into the slow cooker. Stir evaporated milk and rice into slow cooker. Add the butter into the slow cooker.

Cover and cook on low for 3-4 hours. 

Stir in half of the cheese. Sprinkle the remaining cheese on top and let it melt.

Serve and enjoy!

Notes/Tips

• Serve alongside vegetables of your choice, like broccoli. Some people like to stir a couple of cups of broccoli florets into the slow cooker for the last hour of cooking time for a broccoli rice casserole.
• I used a 6 quart Ninja slow cooker. It cooks quite quickly compared to a normal ceramic slow cooker. Each slow cooker cooks differently. My cooking time was only 3 hours on low but your cooking time might take longer depending on your slow cooker.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• Other recipes you can make with converted rice are Minnesota casserole and No Peek Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

Pin this recipe for later!

More slow cooker chicken recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.