Description
A cozy, one-pan chicken and rice casserole that’s budget-friendly and kid-approved, combining tender chicken, toasted rice, and gooey cheese.
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth (low-sodium if preferred)
- 1 lb boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 cup shredded cheese (cheddar or cheddar-mozzarella blend)
- 1 cup frozen peas and carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Stir in the uncooked rice and toast for about 1 minute, stirring frequently.
- Pour in 2 cups chicken broth. Add the diced chicken and 1 cup frozen peas and carrots. Season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Remove from heat. Sprinkle 1 cup shredded cheese over the top, then cover the skillet for 1–2 minutes to let cheese melt.
- Transfer the skillet to the oven and bake for 15–20 minutes until cheese is melted and bubbly.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
For brown rice, use 1 1/4–1 1/2 cups and increase broth to 2 1/2–3 cups; cooking time will be longer. You can also use chicken thighs for juicier results or swap in different vegetables based on your preference.