Description
A comforting and simple chicken and rice casserole perfect for busy nights.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the bite-sized chicken pieces and cook until they turn lightly browned.
- Stir in the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, salt, and black pepper. Mix well to combine all the ingredients.
- Bring the mixture to a simmer. Once it simmers, cover the skillet and transfer it to the preheated oven.
- Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
- After baking, remove the skillet from the oven and sprinkle the shredded cheddar cheese over the top.
- Cover again, allowing it to sit for 5 minutes, until the cheese melts.
Notes
Experiment with seasonings or add vegetables for extra nutrition.
