Chook Me!

How should I boil my chicken to be used for a chicken and rice casserole?

I'm making chicken and rice for dinner. I finally found the recipe I want to use, which calls for boiled chicken and cooked rice. I got the rice part down, but I've never boiled chicken. I just need to know how to boil the chicken. Since I'm making a casserole, I'd prefer the chicken not be shredded. Any advice or tips would be greatly appreciated. I'm boiling the chicken and cooking the rice first so that I won't have to bake it as long in the oven.

Public Comments

1. all you do is find a pan big enough for the chicken and fill it to 3/4's and then plop the chicken in!!! BOIL for 45 minutes for a whole chicken....30 mins for just breasts boiling...boil on medium high.
2. you can chop it into chunks and saute it in a pan with oil or cooking spray sometimes when you boil chicken, it get tough.......
3. All of the chicken & rice casseroles I make call for UNcooked chicken and UNcooked rice! ... The reason to boil chicken would be so that you COULD shred it to use in other dishes! CHICKEN & RICE 3/4 c. uncooked rice 2 c.chicken stock (bouillon is ok) 3/4 tsp. salt 1/4 tsp. EACH thyme & curry powder 3 to 3-1/2lb. cut up fryer OR 4 chicken breasts (cut in half) 1 can cream of chicken soup 3 TB. melted butter Place uncooked rice in shallow pan. Pour chicken stock (mixed with spices) over rice. Place chicken (skin side up) over rice. Pour chicken soup (mixed with butter) over chicken. Bake uncovered at 325 for 1 to 1-1/2 hrs.....
4. cover the chicken with water,,, add salt and pepper and garlic pwder,,,, and even a onion will give it a good flavor,,,, boil for approx 30 minutes
5. place chicken (whole or parts) in large stockpot with 3 - 4 inches of water in the bottom. Optional - add onion, celery, carrots, parsley for flavor). Add salt and pepper. Bring to boil then immediately reduce heat to low and cover. Cook until chicken is fork tender. Time depends upon whether chicken is whole or in parts. A whole chicken is more flavorful but you will have more waste. When done (1 1/2 hours for whole chicken) remove from heat. Remove chicken from pot and allow to cool prior to handling (it will be very hot). Remove skins and pull meat from bones leaving nice moist chunks. Tear to desired size and continue with your casserole. Enjoy!
6. If you don't want it shredded then just dice up the chicken and cook it in a pan with a littel olive oil. It should be just fine. Or if you want to follow the recipe closer then I would do it 1 of 2 ways. You could still dice it up, or just cut the breast in 1/2. Boil on a medium heat, and keep a close eye on it cuz it's very easy to over boil the chicken. As soon as there is no more pink in the middle of the chicken (check 1 or 2 good sized pieces). Drain and rinse in cool water.
7. Your chicken can broil or pan cook in a little olive oil (either of these takes about 15 minutes). The best type of chicken to use is boneless, skinless if you do it this way. When we do it here, we use cooked rice, mixed with sauteed onions and celery, Italian seasoning and parsley. spread the rice mixture out in a 12 x 9 inch pan, place cooked chicken on top of the rice and cover entire pan of chicken and rice with cream of mushroom soup that has been diluted with can of milk to keep the chicken and rice from drying out. Cover the pan with foil for the oven or Saran Wrap for the microwave and cook for about 20 minutes until heated through. The oven should be 350 degrees, the microwave should be power level 3 on a 1100 watt oven. When we make this generally make 2 pan of this and freeze one for later so that all we have to do is put it in the refrigerator in the morning we want it and then heat it when we get home. good luck!