Description
Make a delicious, comforting Chicken and Rice Casserole. A one-pan meal that’s quick, hearty, and perfect for any night!
Ingredients
Scale
- 2 chicken breasts (or thighs, boneless or bone-in)
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 ½ cups chicken broth (or vegetable broth for a lighter option)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- ½ cup milk
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 cup frozen peas or other vegetables of choice
Instructions
- Cook the Chicken: Preheat your oven to 350°F (175°C). In a large skillet, cook the chicken breasts over medium heat until browned and cooked through (about 5-7 minutes per side for boneless chicken). Once cooked, remove the chicken from the skillet and set it aside to rest.
- Prepare the Rice Mixture: In a large mixing bowl, combine the rice, cream of chicken soup, diced tomatoes, chicken broth, milk, garlic powder, thyme, rosemary, salt, and pepper. Stir well to combine the ingredients.
- Assemble the Casserole: Shred the cooked chicken into bite-sized pieces and stir it into the rice mixture. Pour everything into a greased 9×13-inch baking dish, spreading it evenly.
- Bake: Cover the casserole with foil and bake for 40-45 minutes. After 40 minutes, uncover the casserole, sprinkle the shredded cheese on top, and return it to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for 5-10 minutes before serving. Garnish with fresh herbs like parsley or thyme for added flavor.