Easy Chicken and Rice Casserole
A delightful dish combining tender chicken, fluffy rice, and colorful vegetables for a comforting meal perfect for family dinners or gatherings.
Ingredients
Main Protein
- 1 lb chicken breast, diced Trim any fat and cut into bite-sized pieces.
Starch
- 1 cup long-grain white rice Rinse to remove excess starch for fluffiness.
Aromatics & Vegetables
- 2 cups broccoli florets Chop into bite-sized pieces.
- 1 cup diced carrots Slice thinly.
Liquids
- 2.5 cups low-sodium chicken broth Use warm broth to speed up cooking.
Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Optional Finishing Ingredients
- 0.5 cup shredded cheese For a creamy topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add 2 cloves minced garlic and cook for another minute until fragrant.
- Add the diced chicken breast to the skillet. Season with salt, pepper, and thyme.
- Cook for about 5-6 minutes until the chicken is no longer pink, stirring occasionally.
- Stir in the broccoli florets and diced carrots. Cook for another 3 minutes.
- Stir in the uncooked rice and chicken broth. Bring to a gentle boil.
- Reduce the heat to low. Cover the skillet and let it simmer for 20 minutes.
- If using, sprinkle the shredded cheese on top and transfer the skillet to the oven.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest for a few minutes. Serve hot.
Notes
Enhance flavor with fresh herbs. Customize with different vegetables or spices based on your preferences.