Description
A simple and cozy casserole that combines tender chicken breasts with a rich, saucy rice base topped with melted cheddar cheese for a comforting weeknight meal.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup long-grain rice (white or brown)
- 2 cups low-sodium chicken broth
- 1 cup cream or 1 cup cream of mushroom soup
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup cheddar cheese, shredded
- 1 cup frozen peas (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 1–2 tablespoons oil in a large oven-safe skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add garlic and cook 30–45 seconds until fragrant.
- Stir in the rice, chicken broth, and cream or cream of mushroom soup. Season with salt, pepper, and paprika; mix until combined.
- Nestle the chicken breasts into the rice mixture, pressing slightly so each breast makes contact with the liquid. Cover the skillet tightly with a lid or aluminum foil.
- Bake for 30 minutes. After 30 minutes, carefully remove the cover and check the chicken. If using white rice and average-size breasts, the chicken should be close to done; if using large breasts or brown rice, more time may be needed.
- Sprinkle shredded cheddar over the chicken. Return to the oven uncovered and bake 8–12 more minutes until cheese is melted and the chicken reaches 165°F (74°C) internal temperature.
- Optional: Fold in frozen peas just before serving so they stay bright and tender. Let the dish rest 5 minutes to thicken the sauce, then serve warm.
Notes
For a lighter version, use half-and-half, but the bake will be less rich. If using brown rice, add 1/4–1/2 cup extra broth and bake covered for 45–50 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American