Description
This creamy, comforting casserole is what weeknight dinner dreams are made of. One bite and you’ll understand why it’s been a family favorite for generations.
Ingredients
Scale
- 2 cups white rice, uncooked (400g)
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces (680g)
- 2 tablespoons olive oil (30ml)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 cloves garlic, minced
- 2 cans (10.5 oz each) cream of chicken soup (595g total)
- 2 cups chicken broth (480ml)
- 1 cup heavy cream (240ml)
- 2 cups shredded cheddar cheese, divided (8 oz/225g)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Salt to taste
- Optional garnish: fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Dice chicken into 1-inch pieces and chop all vegetables.
- In a medium saucepan, bring 4 cups of water to a boil. Add rice and a pinch of salt, then reduce heat to medium-low. Cook for about 10 minutes until the rice is 70% cooked. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces until just golden on the outside, about 4-5 minutes. Transfer chicken to a plate.
- In the same skillet, add onion, carrots, and celery. Sauté for 5-6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Return chicken to the skillet. Add cream of chicken soup, chicken broth, heavy cream, 1 cup of shredded cheese, thyme, parsley, and black pepper. Stir to combine and bring to a gentle simmer. Taste and add salt as needed.
- Add the partially cooked rice to the skillet and fold everything together. Transfer to the prepared baking dish and top with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.