Cheesy Chicken and Rice Casserole
15min
30min
2
795
Chef's Note
For a time-saving tip, you can use pre-cooked rotisserie chicken instead of raw chicken breast. Just shred about 2 cups and add it directly to the rice mixture. This casserole also freezes well, so consider making a double batch and freezing half for a quick weeknight dinner later!
Tags
Ingredients
12 oz boneless skinless chicken breast
1 cup white rice
2 cups chicken broth
1 cup cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
1/4 cup breadcrumbs
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with cooking spray.
- 2
Cut 12 oz of chicken breast into 1-inch cubes and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 3
In a large skillet over medium heat, melt 1 tbsp butter and cook the seasoned chicken pieces for about 5-7 minutes until no longer pink in the center. Remove chicken and set aside.
- 4
In the same skillet, add 1 cup of white rice and stir for 1 minute to lightly toast.
- 5
Add 2 cups of chicken broth, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp dried thyme to the rice. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until rice is tender and liquid is absorbed.
- 6
In a large bowl, combine the cooked rice, cooked chicken, 1 can of cream of chicken soup, and 1/2 cup of shredded cheddar cheese. Mix well.
- 7
Transfer the mixture to the prepared baking dish and spread evenly.
- 8
In a small bowl, mix 1/4 cup breadcrumbs with 1 tbsp melted butter. Sprinkle over the casserole.
- 9
Top with the remaining 1/2 cup of shredded cheddar cheese.
- 10
Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and the top is golden brown.
- 11
Let stand for 5 minutes before serving.
Nutrition Information (per serving)
795
50g
90g
27g
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