Chicken-And-Rice Casserole

When it comes to casseroles, there are few more classic and heartwarming recipes than this.

Chicken-And-Rice Casserole
  • 3 Tbsp. olive oil, divided
  • 1 cup diced sweet onion (about 1 onion)
  • 3 medium carrots, peeled and chopped
  • 1 large or 2 small bell peppers, cored and chopped
  • 4 garlic cloves, minced
  • 3/4 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. onion powder
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups basmati or long-grain white rice
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup shredded Cheddar cheese
  • 1/2 cup frozen peas

    Sauté vegetables, cook chicken:

    1. Preheat oven to 350°F. In a large Dutch oven or other heavy, oven-safe pot with a lid, heat 2 Tbsp. olive oil over medium heat. Add onion, carrots, and bell pepper, and cook until softened, about 6 to 8 minutes.
    2. Add garlic, thyme, rosemary, onion powder, salt, and pepper. Cook, stirring, 1 minute.
    3. Add remaining tablespoon of oil and rice; stir until rice is coated with oil.
    4. Add chicken broth, cream, chicken, and cheese. Stir well to combine.

    Bake casserole:

    1. Cover pan, and transfer to preheated oven. Bake at 350°F until rice is tender and chicken is cooked through, about 50 to 55 minutes, stirring once after 35 minutes.

    Add peas, and serve:

    1. Remove from the oven, and stir in the peas. Cover and let stand 5 minutes. Serve.
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