Cheesy Chicken and Rice Recipe
User Reviews
4.6
162 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
467 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken and Rice Recipe
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This baked chicken and rice casserole is a classic favorite, but we're taking it to the next level by adding broccoli and cheese. Add alll that melty cheese and it's a hit!
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Ingredients
- 2 boneless, skinless chicken breasts cut in half lengthwise (butterflied)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons salted butter ¼ stick
- 10 ounces condensed cream of chicken soup 1 can
- 1½ cups low-sodium chicken broth
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 1¾ cups uncooked instant white rice be sure to use instant rice, not dry rice
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 ounces Velveeta cheese
Instructions
- Season the chicken liberally on both sides with salt and pepper.
- Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
- Remove the chicken and place on a foil tented plate to keep warm.
- Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
- Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
- Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165°F.
- Serve and enjoy!
Notes
- Storage: Store cheesy chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Be sure your skillet is at least 12 inches. We're going to be making the whole recipe in this one dish so any smaller and you'll have overflow. If you only have smaller skillets, cook half the recipe in each skillet, or try using a dutch oven.
- To make the process go smoothly, I like to make sure all of my ingredients are prepped before I start doing any cooking on the stove. So make sure your chicken and veggies are all ready to go before you start adding anything to the skillet.
- Since this recipe comes together so quickly, be sure not to leave the pan unattended for too long.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
42g
(14%)
Protein
35g
(70%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
104mg
(35%)
Sodium
1469mg
(61%)
Potassium
777mg
(22%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
820IU
(16%)
Vitamin C
39.8mg
(44%)
Calcium
208mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 1469mg | 61% |
| Potassium | 777mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 39.8mg | 44% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
162 reviews
Excellent
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