Chicken and Rice Casserole
Ingredients:
1 pound boneless, skinless chicken breasts or thighs
1 cup long-grain white rice
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
1 cup chicken broth
1 cup milk
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots (or any mixed vegetables)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1 cup shredded cheddar cheese (optional)
Salt and pepper to taste
2 tablespoons olive oil or butter
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Chicken:
Season the chicken breasts or thighs with salt, pepper, and paprika. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 4-5 minutes per side. The chicken does not need to be fully cooked at this stage. Remove from skillet and set aside.
Prepare the Rice Mixture:
In the same skillet, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and milk. Stir in the rice, peas and carrots, thyme, rosemary, salt, and pepper.
Assemble the Casserole:
Pour the rice mixture into a greased 9×13-inch baking dish.
Place the partially cooked chicken on top of the rice mixture. If using cheese, sprinkle it over the top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Rest and Serve:
Let the casserole rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set.
Prep Time: 15 minutes | Cook Time: 55-65 minutes | Total Time: 1 hour 10 minutes
Kcal: Approximately 400 kcal per serving | Yield: 6-8 servings
