Chicken and Rice Casserole


 


Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth (homemade or store-bought)

For the Casserole:

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms (optional)
  • 1/2 cup frozen peas (optional)
  • 1/2 cup frozen corn (optional)
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • Chopped fresh parsley or chives for garnish (optional)

Instructions:

Cooking the Chicken:

  1. Preheat your oven to 375°F (190°C).

  2. Season the chicken breasts with salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.

  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 2-3 minutes per side until they are lightly browned but not fully cooked through. Transfer the partially cooked chicken to a plate and set it aside.

Preparing the Rice:

  1. In a medium saucepan, combine the white rice and chicken broth. Bring to a boil over high heat.

  2. Reduce the heat to low, cover the saucepan, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and fluff the rice with a fork.

Making the Casserole:

  1. In the same skillet you used for the chicken, melt the butter over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.

  2. If you're using mushrooms, add them to the skillet and sauté for an additional 3-4 minutes until they start to brown.

  3. Stir in the frozen peas and corn (if using) and cook for another 2 minutes.

  4. Add the condensed cream of chicken soup and sour cream to the skillet. Stir until the mixture is well combined and heated through.

  5. Place the cooked rice in a large mixing bowl. Pour the creamy mixture from the skillet over the rice and mix until well combined.

  6. Grease a 9x13-inch baking dish and spread half of the rice mixture evenly across the bottom.

  7. Arrange the partially cooked chicken breasts on top of the rice.

  8. Sprinkle half of the shredded cheddar cheese over the chicken.

  9. Spread the remaining rice mixture over the chicken and top it with the remaining cheddar cheese.

  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the casserole is heated and bubbly.

  11. Remove the foil during the last 10 minutes of baking to allow the cheese to brown.

  12. Garnish with chopped fresh parsley or chives if desired.

  13. Serve your creamy Chicken and Rice Casserole hot as a comforting, one-dish meal.

Enjoy the rich and flavorful combination of tender chicken, creamy rice, and cheesy goodness in this delicious casserole!

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