Description
A comforting and easy chicken and rice casserole.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 8 oz cream of mushroom soup
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat.
- Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in uncooked rice, chicken broth, salt, pepper, and paprika. Bring to a boil.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream of mushroom soup and cooked chicken.
- Transfer the mixture to a greased 9×13 inch baking dish if not using an oven-safe skillet.
- Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle with cheddar cheese, and bake for another 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- For a creamier texture, you can add a splash of milk or heavy cream with the cream of mushroom soup.
- Feel free to add other vegetables like peas, carrots, or broccoli.
- If you don’t have cream of mushroom soup, cream of chicken or cream of celery soup can be substituted.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken and rice bake, casserole, comfort food, easy dinner, one-dish meal