Description
Skip the drive-thru on busy weeknights! This creamy chicken casserole takes just minutes to throw together and tastes like you spent hours in the kitchen.
Ingredients
Scale
- 2 cups white rice, uncooked (long-grain preferred)
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine uncooked rice, diced chicken, frozen vegetables, and diced onion.
- In a separate bowl, whisk together chicken broth, heavy cream, cream of chicken soup, melted butter, minced garlic, and all dried herbs. Season with salt and pepper.
- Pour the liquid mixture over the rice and chicken in your baking dish, distributing evenly.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle with shredded cheddar cheese, and bake uncovered for 15-20 more minutes until golden and chicken reaches 165°F.
- Let rest for 5-10 minutes before serving.