Description
Tender chicken and fluffy rice baked in a creamy cheese sauce with vegetables. This hearty one-dish meal is family-friendly and perfect for busy weeknights!
Ingredients
Scale
- 1.5 lbs (680g) boneless chicken thighs or breasts, cubed
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1½ cups (280g) long-grain white rice
- 3 cups (710ml) chicken broth
- 1 (10.5oz) can cream of chicken soup
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 2 cups (230g) shredded cheddar cheese
- 1 cup (115g) shredded mozzarella cheese
- ½ cup (120ml) milk
- 2 cups broccoli florets (optional)
Instructions
- Brown chicken: Heat oil in large oven-safe skillet over medium-high. Cook chicken 5-6 minutes until browned. Remove and set aside.
- Sauté veggies: In same skillet, cook onion 3 minutes. Add garlic and bell pepper; cook 2 more minutes.
- Combine: Stir in rice, broth, soup, and seasonings. Bring to boil. Return chicken to skillet.
- Bake: Cover and bake at 375°F (190°C) for 25 minutes.
- Add cheese: Remove from oven. Stir in broccoli (if using), cheeses, and milk. Bake uncovered 10 more minutes until bubbly.
- Rest: Let stand 5 minutes before serving.
Notes
- For crispier top: Broil 2-3 minutes after final bake
- Make ahead: Assemble up to baking step; refrigerate overnight
- Vegetable variations: Substitute cauliflower or peas for broccoli
- Shortcut: Use rotisserie chicken and reduce baking time
- Storage: Keeps refrigerated 3 days – add splash of milk when reheating
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking/One-Pot
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg