Easy Chicken and Rice Casserole

Name: Easy Chicken and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 ½ cups long-grain white rice (like jasmine or basmati); 1 teaspoon dried thyme; 1 teaspoon paprika; ½ teaspoon onion powder; 3 cups chicken broth; 1 (10.5 oz) can cream of chicken soup; 1 cup frozen peas and carrots blend; 1 cup shredded cheddar cheese, divided; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

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This easy chicken and rice casserole delivers creamy comfort with minimal cleanup. Perfect for busy nights when you need dinner on the table fast.

45 min

cook 30 min

6 servings

American

Ingredients

Instructions

Preheat oven to 375°F (190°C).
Season chicken with salt and pepper. Heat oil in a large oven-safe skillet over medium-high. Brown chicken for 2-3 minutes per side until golden.
Add onion and cook for 4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
Stir in dry rice, thyme, paprika, and onion powder. Toast for 1 minute.
Pour in broth and add cream of chicken soup. Stir, scraping up browned bits. Bring to a gentle simmer.
Remove from heat. Stir in frozen veggies and ½ cup cheese.
Cover tightly with lid or foil. Bake for 25 minutes.
Remove from oven. Uncover and sprinkle with remaining cheese.
Return to oven, uncovered, for 5-7 minutes until cheese is melted and bubbly.
Let rest for 5 minutes. Garnish with parsley and serve.

Nutrition

Serving Size: 1 portion
Calories: 420 calories

Easy Chicken and Rice Casserole

Ingredients

Instructions

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