Creamy Perfection in a Chicken and Rice Casserole Bake
Calories: 450kcal
Ingredients
- 1.5 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 2 cup chicken broth (low-sodium if you’ve got it)
- 1 cup milk or cream (for that extra creamy hug)
- 1 cup frozen mixed vegetables (peas, carrots, corn—your call)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or a blend)
- 2 tbsp butter
- 1 tsp paprika or smoked paprika
- Salt and pepper to taste
- Optional a pinch of thyme or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Yes, we’re starting with heat because cold casserole is sad.
- In a skillet, melt butter over medium heat. Sauté onion and garlic until fragrant and translucent—about 3 minutes.
- Add chicken pieces. Cook until lightly browned on the outside; they’ll finish cooking in the oven, so don’t worry about raw in the middle.
- Stir in paprika, salt, and pepper. Give it a quick toss so every piece gets a little personality.
- In a large mixing bowl, combine chicken, rice (uncooked), vegetables, broth, and milk. Mix until everything is evenly distributed. It’ll look like a cozy casserole universe coming together.
- Pour the mixture into a greased baking dish. Top with shredded cheese for that molten, melty top.
- Bake for 40–45 minutes, until the rice is tender and the chicken is cooked through. If the top browns too fast, tent with foil for the last 10 minutes.
- Remove from oven, let it rest 5 minutes, then sprinkle with optional parsley or thyme. Serve and pretend you didn’t just conquer dinner in one dish.