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Classic Chicken and Rice Casserole

Updated: Nov 7, 2023

The Classic Chicken and Rice Casserole is a time-efficient and calorie-conscious one-pot meal that combines lean protein, wholesome carbohydrates, and nutritious vegetables. With a prep time of just 20 minutes and a calorie count of approximately 380 per serving, it's an ideal option for busy individuals seeking a convenient yet well-rounded dinner. Additionally, this versatile recipe can be customized with various vegetables, making it suitable for different tastes and dietary preferences. Its family-friendly appeal, cost-effectiveness, easy cleanup, and the comfort it offers through its aromatic and cheesy topping make it a practical and comforting addition to any meal plan.

a black skillet with rice and colorful rice dish with vegetables and chicken
chicken and rice casserole

Ingredients:

  • 1 1/2 cups long-grain white rice

  • 4 boneless, skinless chicken breasts (about 1.5 pounds)

  • 2 cups chicken broth

  • 1 cup water

  • 1 cup sliced carrots

  • 1 cup frozen peas

  • 1/2 cup chopped onion

  • 2 cloves garlic, minced

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup chopped fresh parsley

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • Salt and pepper to taste


Directions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).

  2. Prepare the Chicken: Season the chicken breasts with salt, pepper, dried thyme, and dried oregano. In a large oven-safe skillet or casserole dish, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 3-4 minutes on each side, or until they turn golden brown. Remove the chicken from the skillet and set it aside.

  3. Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent.

  4. Add Rice: Stir in the white rice and continue cooking for another 2-3 minutes, allowing the rice to become lightly toasted.

  5. Combine Liquids: Pour in the chicken broth and water, then bring the mixture to a simmer. Stir well, scraping any browned bits from the bottom of the skillet.

  6. Return the Chicken: Nestle the browned chicken breasts into the rice mixture.

  7. Add Vegetables: Sprinkle the sliced carrots and frozen peas over the rice and chicken. Season with a bit more salt and pepper to taste.

  8. Cover and Bake: Cover the skillet or casserole dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for approximately 35-40 minutes or until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the rice is tender.

  9. Cheese Topping: Remove the casserole from the oven and uncover. Sprinkle the grated Parmesan and shredded cheddar cheese evenly over the top.

  10. Bake Again: Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

  11. Garnish and Serve: Once done, remove from the oven and garnish with freshly chopped parsley. Allow it to rest for a few minutes before serving.

  12. Serve: Dish up your classic chicken and rice casserole, and enjoy a delicious, comforting meal.


NOTES:

Recommended for this recipe Pre-Seasoned Cast Iron Skillet.



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