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One-Pot Chicken and Rice Casserole

One-Pot Chicken and Rice Casserole
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One-Pot Chicken and Rice Casserole is a comforting, hearty meal featuring tender chicken, fluffy rice, and vegetables cooked together in a creamy sauce. This easy dish minimizes cleanup and is perfect for a family dinner.

Ingredients

– 2 tbsp Olive Oil

– 1.5 lbs Boneless, Skinless Chicken Thighs

– 1 tsp Smoked Paprika

– 1 tsp Dried Thyme

– 1 cup Diced Yellow Onion

– 2 cloves Garlic, Minced

– 1 cup Uncooked Long-Grain White Rice

– 4 cups Low-Sodium Chicken Broth

– 1 cup Heavy Cream

– 1 cup Frozen Peas

– 8 oz Sharp Cheddar Cheese, Freshly Grated

– Salt and Freshly Ground Black Pepper, To taste

– 2 tbsp Fresh Parsley, Chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned, about 5-6 minutes. Remove and set aside.
  2. In the same pot, add onion and carrots. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
  3. Stir in rice, thyme, paprika, salt, and pepper. Cook for 1-2 minutes until rice is lightly toasted.
  4. Pour in chicken broth and heavy cream. Bring to a boil, then reduce heat to low.
  5. Return chicken to the pot. Cover and simmer for 18-20 minutes, until rice is tender and liquid is absorbed.
  6. Stir in frozen peas if using. Let stand for 5 minutes before serving.

Notes

  • For a creamier texture, add more broth or cream as needed.
  • Substitute brown rice for white, but increase cooking time and liquid accordingly.
  • Garnish with fresh parsley or grated Parmesan before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/one-pot-chicken-and-rice-casserole/

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