caraway chicken casserole with rice and seeds

Caraway Chicken Casserole

If you’re looking for new chicken casserole recipes, then check out this Caraway Chicken Casserole recipe!

You’ll love this creamy, aromatic dish, and you can use whatever chicken you’d like, such as breasts or thighs (although it might be easier with boneless thighs if you can find them – I never can!).

caraway chicken casserole with rice and seeds

You might know caraway seeds from rye or other breads, but they are also perfect for adding extra flavor to curries, soups, vegetables, and even drinks. And, did you know, caraway seeds actually come from the parsley family and even know as Persian cumin? I had no idea!

Some other interesting notes regarding caraway health wise is that it can help improve digestive problems like constipation, gas, and bloating, plus can help relieve heartburn. It even helps kill the bad bacteria in the body.

This is one casserole that needs to be on your menu plan (and a spice that deserves to be on your rack!) I make this recipe at least once a month!

Here’s how to make Caraway Chicken Casserole:

Ingredients

  • 4 boneless chicken breasts or thighs
  • 1 tablespoon vegetable or canola oil
  • 8oz sour cream
  • 2 cans of cream of chicken soup
  • 2 tablespoons of caraway seeds
  • 4 cups cooked white rice
Instructions

Preheat oven to 375 degrees F

Add oil to a large pan over medium heat

Fry chicken on each side until golden brown; set aside

In the same pan with the drippings on low to medium heat, add the sour cream, cream of chicken soup, and caraway seeds and stir until fully mixed. Let simmer for 10 minutes

While the soup mixture is simmering, grab a large casserole dish and spray with nonstick cooking spray and place chicken in it

Pour soup mixture over chicken and bake in oven for 45 minutes

Serve over rice

Print this recipe below:

caraway chicken casserole with rice and seeds

Caraway Chicken Casserole

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 4 boneless chicken breasts or thighs
  • 1 tablespoon vegetable or canola oil
  • 8oz sour cream
  • 2 cans of cream of chicken soup
  • 2 tablespoons of caraway seeds
  • 4 cups cooked white rice

Instructions

Preheat oven to 375 degrees F

Add oil to a large pan over medium heat

Fry chicken on each side until golden brown; set aside

In the same pan with the drippings on low to medium heat, add the sour cream, cream of chicken soup, and caraway seeds and stir until fully mixed. Let simmer for 10 minutes

While the soup mixture is simmering, grab a large casserole dish and spray with nonstick cooking spray and place chicken in it

Pour soup mixture over chicken and bake in oven for 45 minutes

Serve over rice

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 765Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 189mgSodium: 1236mgCarbohydrates: 60gFiber: 2gSugar: 3gProtein: 55g

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