Easy Chicken and Rice Casserole
A comforting one-pan dish featuring tender chicken, creamy rice, and vibrant vegetables, perfect for family dinners or potlucks.
Ingredients
Main Protein
- 1 lb chicken breast (diced) Ensure the chicken is cooked through; it should be white and juices should run clear.
Starch/Pasta
- 1 cup long-grain white rice Rinse rice under cold water to remove excess starch before cooking.
Aromatics & Vegetables
- 2 cups broccoli florets Cut into florets.
- 1 cup diced carrots Dice into small pieces.
- 1 onion chopped To taste.
- 2 cloves minced garlic
Liquids/Dairy
- 2.5 cups low-sodium chicken broth Adjust salt usage depending on broth’s sodium content.
- 0.5 cup shredded cheese (optional) Sprinkle on top during the last few minutes of cooking.
Seasoning/Spice Blend
- 1 teaspoon dried thyme Fresh herbs can be used for a more vibrant flavor.
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 2-3 minutes until fragrant and softened.
Combining Ingredients
- In a large mixing bowl, combine the sautéed onions and garlic with the diced chicken, rice, broccoli florets, diced carrots, salt, pepper, thyme, and chicken broth. Stir well to distribute all the ingredients evenly.
Baking
- Pour the mixture into a greased 9x13-inch baking dish, smoothing it out evenly.
- Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 40 minutes.
- After 40 minutes, carefully remove the foil and sprinkle ½ cup shredded cheese on top of the casserole. Return it to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Once cooked, remove the casserole from the oven and let it sit for 5-10 minutes before serving.
Notes
Add a splash of lemon juice just before serving for a fresh twist. Customize with seasonal veggies like zucchini or bell peppers for variety.