Description
A comforting and easy-to-make Chicken and Rice Casserole that is perfect for a family meal. Tender chicken, flavorful rice, and veggies baked together with a creamy sauce and melted cheese – a delicious one-pan dinner!
Ingredients
Scale
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
For the Casserole:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 2 1/4 cups low-sodium chicken broth
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the Chicken: In a skillet, cook the cubed chicken with garlic powder, paprika, salt, and pepper until lightly browned. Remove from heat.
- Prepare the Casserole: In the baking dish, combine rice, cream of chicken soup, chicken broth, peas, carrots, onion, garlic, and cooked chicken. Cover with foil and bake for 45 minutes.
- Add Cheese: Uncover, sprinkle shredded cheddar cheese on top, and bake for an additional 10–15 minutes until cheese is melted.
- Serve: Let it rest, garnish with parsley, and serve.
Notes
- For a healthier version, use brown rice (adjust liquid and baking time) and low-fat soup.
- You can add broccoli or mushrooms for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
