One-Pot Chicken and Rice Casserole
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
522 kcal
-
Course
Main Course
-
Cuisine
American
One-Pot Chicken and Rice Casserole
Description
The One-Pot Chicken and Rice Casserole starts by sautéing chopped onion and garlic in butter with thyme and salt until softened, which builds a flavorful base. Adding long-grain white rice and diced carrots allows them to toast briefly before the liquids - chicken broth and evaporated milk - are introduced alongside the chicken pieces. The mixture simmers gently, during which the rice absorbs the liquid and the chicken cooks through, resulting in tender grains and moist meat.
After initial cooking, peas are stirred in, adding a pop of color and freshness. Finally, shredded cheddar cheese is sprinkled on top and melted beneath a covered lid, imparting creaminess and savory richness to the casserole. The pepper seasoning adds balanced spice without overwhelming the flavors.
This combination yields a one-pot meal that requires minimal cleanup and suits weeknight dinners where convenience and hearty flavor are desired. Its melding of vegetables, protein, and starch keeps it a satisfying, standalone dish.
Ingredients
- 3 tablespoons butter brand Simple Truth
- 1 medium onion , chopped
- 2 cloves garlic , minced or pressed
- 2 teaspoons kosher salt
- 1 teaspoon thyme dried; brand Private Selection
- 1 ½ cups long grain white rice
- 1 carrot , diced
- 3 cups chicken broth brand Simple Truth
- 1 ounce can evaporated milk
- 1 pound chicken about 2 breasts or 4 cups, skinless, boneless
- ½ teaspoon black pepper freshly ground
- 1 ounce bag peas or 1 15-ounce can of peas, drained, frozen
- 1 cup cheddar cheese shredded
Instructions
- Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
- Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn’t stick to the pot.
- Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 522kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 137mg | 46% |
| Sodium | 1455mg | 61% |
| Potassium | 474mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2858IU | 57% |
| Vitamin C | 3mg | 3% |
| Calcium | 247mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
