Homestyle Chicken and Rice Casserole
15min
30min
4
420
Chef's Note
For extra flavor, you can substitute part of the chicken broth with white wine. If the casserole seems dry after baking, add a splash more broth before serving. The mushrooms add a wonderful earthy flavor that complements the chicken perfectly!
Tags
Ingredients
1 pound boneless skinless chicken breasts
1 cup white rice
8 ounces mushrooms
2 cups chicken broth
1 medium onion
2 cloves garlic
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup frozen peas
1 cup shredded cheddar cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut 1 pound of chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 3
Dice 1 medium onion and mince 2 cloves of garlic. Clean and slice 8 ounces of mushrooms.
- 4
In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
- 5
Add the diced onion and cook for 3 minutes until softened.
- 6
Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until mushrooms release their moisture.
- 7
Add the chicken pieces and cook for 5 minutes, stirring occasionally, until chicken is lightly browned on all sides.
- 8
Stir in 1 cup of white rice, 1/2 teaspoon dried thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 9
Pour in 2 cups of chicken broth and bring to a simmer.
- 10
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
- 11
Bake for 15 minutes, then remove from oven and stir in 1 cup of frozen peas.
- 12
Sprinkle 1 cup of shredded cheddar cheese on top and return to the oven, uncovered, for 5 more minutes until cheese is melted and bubbly.
- 13
Let stand for 5 minutes before serving.
Nutrition Information (per serving)
420
35g
38g
14g
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