Chicken and rice casserole
This comforting chicken and rice casserole combines tender chicken, creamy sauce, and fluffy rice for a satisfying meal. It's a perfect weeknight dish that brings the warmth of home cooking to your table in just one dish.
American · 75 min · 4 servings · Iwona Jabłońska
Ingredients
- 400 g chicken breast, diced
- 200 g uncooked rice
- 500 ml chicken broth
- 1 can (about 400 g) cream of mushroom soup
- 1 onion, diced
- 2 cloves garlic, minced
- 150 g frozen peas
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 100 g grated cheese, optional
Method
- Preheat your oven to 180°C.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent.
- Add the diced chicken breast to the skillet and cook until lightly browned. Season with salt and pepper.
- In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, and frozen peas.
- Add the sautéed chicken mixture to the bowl and stir until well combined.
- Transfer the mixture to a greased baking dish and spread it out evenly. Cover with foil.
- Bake in the preheated oven for about 45 minutes, then remove the foil and sprinkle grated cheese on top, if using.
- Bake for an additional 15 minutes or until the rice is cooked and the cheese is bubbly. Let it cool for a few minutes before serving.