Easy Chicken and Rice Casserole
A comforting one-pan casserole that combines tender chicken, fluffy rice, and fresh vegetables in a creamy, cheesy goodness, perfect for busy weeknights or cozy dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Ensure chicken is fully cooked to an internal temperature of 165°F.
- 1 cup long-grain white rice, uncooked Avoid using minute rice, as it won’t hold up well in the casserole.
- 2 cups broccoli florets Fresh broccoli boosts nutrition.
- 1 cup diced carrots Chop into uniform sizes for even cooking.
- 1 small onion, chopped Sauté with garlic for flavor.
- 2 cloves garlic, minced Sauté with onion for better flavor.
Liquids and Seasonings
- 2.5 cups low-sodium chicken broth Use to cook the rice.
- 2 tablespoons olive oil Used for sautéing.
- 1 teaspoon dried thyme Enhances flavors.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Optional Finishing Ingredients
- 0.5 cup shredded cheese Sprinkle on top during the last 5 minutes of cooking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) while you prepare your other ingredients.
- In a large skillet over medium heat, add olive oil. Sauté the chopped onion and minced garlic for 3-4 minutes until fragrant and the onions are translucent.
- Stir in the diced chicken, and season with salt, pepper, and thyme. Cook for about 5-7 minutes until lightly browned.
- Mix in the rice, broccoli, carrots, and chicken broth. Stir until everything is well combined.
Baking
- Transfer the mixture to a greased baking dish and cover with aluminum foil. Bake for 35-40 minutes or until the rice is tender and the liquid is absorbed.
- If using cheese, remove the foil and sprinkle it on top of the casserole. Return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
Serving
- Let the casserole rest for about 5 minutes before serving.
Notes
For added flavor, squeeze lemon juice before serving. Customize with favorite veggies like spinach or peas.