Description
Indulge in the warmth of this Chicken and Rice Casserole, where tender chicken meets creamy rice in a harmonious blend of flavors. Topped with gooey melted cheese, this dish is perfect for busy weeknights or cozy family dinners. It’s a nostalgic recipe that brings comfort and joy, making it a favorite among all ages.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1 cup fresh carrots (diced)
- 1 cup fresh peas
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 10.5 oz can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 2 tsp olive oil
- 1 tsp paprika
- ½ tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, add olive oil and sauté diced onions until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- Add bite-sized pieces of chicken along with paprika and pepper. Cook until golden brown, about 7-10 minutes.
- In a large bowl, mix uncooked rice with chicken broth and cream of mushroom soup.
- Stir in sautéed chicken and vegetables (carrots and peas) into the mixture.
- Transfer everything to a greased baking dish. Top with shredded cheese.
- Bake for 30-35 minutes or until bubbly and golden on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg