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Best Chicken and Rice Casserole

Best Chicken and Rice Casserole

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  • Author: Emma
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Americaine

Description

Looking for the Best Chicken and Rice Casserole recipe? Discover a delicious and easy dish to try tonight!

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1½ cups (300g) long-grain white rice, uncooked
  • 4 tablespoons (56g) unsalted butter, divided
  • 1 medium onion (about 1 cup/160g), finely diced
  • 3 celery stalks (about ¾ cup/120g), finely diced
  • 2 medium carrots (about ¾ cup/100g), finely diced
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 3½ cups (830ml) chicken broth, preferably low-sodium
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) shredded cheddar cheese, divided
  • 1 cup (150g) frozen peas
  • ½ cup (30g) panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Rinse your rice under cold water until the water runs clear, then drain well. Season your cubed chicken generously with salt and freshly ground pepper.
  2. Step 2: Brown The Chicken In a large skillet, melt 2 tablespoons of butter over medium-high heat. Brown the chicken pieces in batches for 2-3 minutes per side. Transfer the browned chicken to a plate and set aside.
  3. Step 3: Sauté The Aromatics In the same skillet, add the remaining 2 tablespoons of butter. Cook the diced onion, celery, and carrots for 5-7 minutes until they begin to soften. Add the garlic, dried thyme, and rosemary, cooking for another 30 seconds until fragrant.
  4. Step 4: Combine Everything Add the rinsed rice to the vegetable mixture and stir for about one minute. Pour in the chicken broth and bring to a simmer. Add the heavy cream and 1½ cups of shredded cheese, stirring until the cheese melts. Fold in the frozen peas and browned chicken.
  5. Step 5: Bake To Perfection Transfer the mixture to your prepared baking dish. Top with the remaining cheese and panko breadcrumbs. Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the rice is tender.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

Find it online: https://emmaflavors.com/best-chicken-and-rice-casserole/