Description
Chicken and Rice Casserole featuring juicy chicken, creamy rice, and savory seasonings. Quick, comforting, and crowd-pleasing dish for any occasion.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups (400g) long-grain white rice, uncooked
- 4 cups (950ml) chicken broth, preferably low-sodium
- 1 medium yellow onion (about 1 cup/150g), finely diced
- 2 medium carrots (about 1 cup/120g), diced
- 2 celery stalks (about ¾ cup/100g), diced
- 3 cloves garlic, minced
- 1 can (10.5 oz/300g) condensed cream of chicken soup
- 1 cup (240ml) sour cream
- 2 cups (200g) shredded cheddar cheese, divided
- 2 tablespoons (30ml) olive oil
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped, for garnish
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Start by cutting your chicken into even pieces, ensuring they’ll cook at the same rate. Dice your onion, carrots, and celery uniformly so they’ll cook evenly. This preparation step is crucial for the success of your **Chicken and Rice Casserole**. Measure out all your remaining ingredients to make the cooking process smooth and enjoyable.
- Step 2: Brown The Chicken Heat the olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the hot skillet. Cook for 3-4 minutes, turning occasionally, until the pieces are golden brown on the outside but not yet fully cooked through. They’ll finish cooking in the oven. Transfer the chicken to a plate and set aside. Don’t clean the skillet—those browned bits are flavor gold!
- Step 3: Sauté The Vegetables In the same skillet with the chicken drippings, add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the dried thyme and paprika, toasting the spices slightly to release their aromatics.
- Step 4: Create The Creamy Base Reduce the heat to medium-low and add the condensed soup to the vegetable mixture, stirring to combine. Gradually stir in the chicken broth, bringing the mixture to a gentle simmer. Remove from heat and carefully fold in the sour cream until fully incorporated. This creates the luxurious, creamy sauce that will infuse your rice with flavor.
- Step 5: Assemble The Casserole Spread the uncooked rice (or par-cooked rice if using the pro tip) in an even layer in your prepared baking dish. Arrange the browned chicken pieces over the rice. Pour the creamy vegetable mixture evenly over the chicken and rice. Make sure all the rice is submerged in liquid to ensure proper cooking. Sprinkle 1 cup of the shredded cheese over the top.
- Step 6: Bake To Golden Perfection Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil, sprinkle the remaining cup of cheese on top, and continue baking uncovered for another 15-20 minutes until the rice is tender, the chicken is cooked through, and the cheese is bubbly and golden. Let your **Chicken and Rice Casserole** rest for 10-15 minutes before serving. Garnish with fresh parsley for a pop of color and fresh flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 calories per serving
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 90 mg