Description
A comforting and hearty Chicken and Rice Casserole that combines tender chicken, fluffy rice, and a creamy sauce with a medley of vegetables. This dish is perfect for family dinners, offering a balanced blend of protein, carbohydrates, and rich flavors in every bite.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 medium onion, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until softened, about 3–4 minutes.
- Place the chicken breasts in a greased casserole dish. Season with salt, pepper, thyme, and parsley.
- In a mixing bowl, whisk together the chicken broth, cream of mushroom soup, and milk. Stir in the uncooked rice, carrots, and frozen peas.
- Pour the mixture over the chicken, ensuring the rice and vegetables are evenly distributed.
- Cover the casserole dish with foil and bake in the preheated oven for 40 minutes.
- Remove the foil and continue baking for an additional 15–20 minutes, or until the chicken is fully cooked and the rice is tender.
- Let the casserole rest for a few minutes before serving.
Notes
- You can add other vegetables such as green beans or broccoli for additional flavor and texture.
- For extra richness, sprinkle some shredded cheese over the top during the last 5 minutes of baking.
- Ensure the rice is fully cooked by checking the texture before serving; if needed, add a little more broth and bake for a few extra minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg