Description
A comforting one-pan dinner featuring tender chicken breasts baked over a bed of creamy rice and topped with melted cheese, perfect for a weeknight meal.
Ingredients
- 2 boneless skinless chicken breasts (about 1–1.25 lb total)
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1 cup condensed cream of chicken soup
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1 cup mixed vegetables (peas, carrots, corn), frozen or thawed
Instructions
- Preheat the oven to 350°F (175°C).
- Combine 1 cup uncooked rice, 2 cups chicken broth, 1 cup cream of chicken soup, the chopped onion, minced garlic, and a pinch of salt and pepper in a 9×13 baking dish. Stir until mostly even.
- Fold in the optional mixed vegetables if using, spreading the mixture into an even layer.
- Place the chicken breasts on top of the rice and press them down slightly. Season both sides with salt and pepper.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil carefully and sprinkle 1 cup shredded cheese over the chicken and rice. Bake uncovered for 15 more minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly.
- Let the casserole rest for 5–10 minutes before serving.
Notes
For a creamier finish, consider variations like adding extra dairy before baking. This dish is great for leftovers and casual potlucks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American