Description
A comforting one-pot Cheesy Chicken and Rice casserole featuring tender seasoned chicken, creamy rice cooked in chicken broth and milk, vibrant peas and carrots, and plenty of melted cheddar cheese. This easy stovetop recipe is perfect for a family-friendly dinner that comes together quickly with simple ingredients.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots
Rice and Liquids
- 1 cup long-grain white rice, rinsed
- 2 1/2 cups chicken broth
- 1 cup milk
- 1 can (10.5 ounces) cream of chicken soup (or homemade)
Cheese and Garnish
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken to the pan and cook for 5–6 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the diced onion and minced garlic. Sauté for about 3 minutes until softened and fragrant.
- Toast the Rice: Stir in the rinsed rice and cook for 1 minute, allowing the rice to toast slightly and absorb the flavors.
- Add Liquids and Simmer: Pour in the chicken broth, milk, and cream of chicken soup. Stir to combine, then bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan, and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Combine Chicken, Vegetables, and Cheese: Stir the cooked chicken, 1 1/2 cups of shredded cheddar cheese, and frozen peas and carrots into the rice mixture. Cook for 2–3 minutes until the cheese melts and the vegetables are heated through.
- Finish and Garnish: Sprinkle the remaining 1/2 cup of cheddar cheese on top, cover the pan again, and let it sit for a few minutes to melt the cheese. Garnish with chopped fresh parsley before serving.
Notes
- For extra creaminess, stir in 2 ounces of cream cheese with the shredded cheddar.
- You can substitute brown rice, but increase the broth by 1/2 cup and extend the cooking time to 40–45 minutes.
- Broccoli florets make a great addition when added with the peas and carrots.
- Leftovers reheat well in the microwave or on the stovetop.
