Description
A comforting and cheesy chicken and rice casserole that’s easy to prepare and perfect for dinner.
Ingredients
Scale
- 1 pound boneless skinless chicken breast cut into 3/4-inch pieces
- 1 ½ cups long-grain white rice rinsed well
- 2 cups frozen mixed veggies straight from the freezer
- 2 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (marble works too)
- 2 tablespoons butter cut into little bits
- 2 teaspoons seasoning salt
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 350 degrees F and lightly butter a 9×13-inch baking dish.
- Rinse the rice under cool water until it runs mostly clear, then spread it in an even layer on the bottom of the dish.
- Scatter the chicken pieces and frozen veggies right on top of the rice.
- In a bowl, whisk the broth, cream, seasoning salt, Italian seasoning, onion powder, and pepper together until smooth.
- Pour the mixture over everything, making sure the rice is fully covered in liquid. Dot the butter bits over the top.
- Cover tightly with foil and bake for 35 minutes.
- Remove from the oven, take off the foil, and scatter the cheese across the top.
- Return to the oven uncovered for another 10-15 minutes, until the rice is tender, the chicken is cooked through, and the cheese is melted.
- Let it rest 5 minutes before serving so the sauce firms up.
Notes
- For a quicker prep, use pre-cooked chicken or rotisserie chicken.
- Feel free to customize the vegetables based on your preference.
- The casserole can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg