A simple and comforting one-dish chicken and rice casserole, perfect for a weeknight dinner. This recipe uses basic ingredients and minimal effort for a satisfying meal.
Author:Claire
Prep Time:15 min
Cook Time:50 min
Total Time:65 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of mushroom soup
1.5 cups chicken broth
1.5 cups uncooked long-grain white rice
1 tsp salt
0.5 tsp black pepper
1 cup frozen peas
1 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add chicken pieces and cook until lightly browned on all sides. Remove chicken and set aside.
Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and chicken broth. Bring to a simmer, stirring to combine.
Add the uncooked rice, salt, and pepper. Stir well.
Return the browned chicken to the skillet. Ensure the chicken is mostly submerged in the liquid.
Cover the skillet tightly with a lid or aluminum foil.
Bake for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the frozen peas and shredded cheddar cheese (if using). Cover and let stand for 5 minutes, or until peas are heated through and cheese is melted.
Serve hot.
Notes
For a creamier texture, you can use milk instead of some of the chicken broth.
Add other vegetables like chopped carrots or broccoli florets along with the peas for added nutrition.
Ensure the casserole is tightly covered during baking to allow the rice to cook properly.