Description
A comforting chicken casserole layered with rice, vegetables, and gooey cheese, perfect for family gatherings and weeknight dinners.
Ingredients
- Nonstick cooking spray
- 1 1/2 cups brown Minute Rice
- 5 cups chopped broccoli florets
- 1/2 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 1 1/2 cups frozen green peas
- 2 cups chicken broth
- 1 1/2 cups 2% milk
- 8 ounces shredded cheddar cheese, divided
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 1/2 pounds boneless, skinless chicken breast
- 1 ounce shredded parmesan cheese
Instructions
- Preheat your oven to 375°F and prepare a large ceramic casserole dish by spraying it with nonstick cooking spray.
- Layer the bottom of the casserole dish with the rice, followed by arranging the broccoli, onion, carrots, and peas on top.
- In a small saucepan, warm the chicken broth and 2% milk over medium heat. Lower the heat and stir in six ounces of shredded cheddar cheese along with garlic powder, salt, and pepper, whisking until smooth.
- Pour the cheese sauce over the layered vegetables and rice, tossing everything gently to ensure even coating.
- Cut the chicken breasts into 1-inch pieces and spread evenly over the casserole.
- Bake uncovered for 30 minutes. After 30 minutes, sprinkle the remaining cheddar cheese and the parmesan on top and bake for an additional 15-20 minutes, until golden and bubbly.
Notes
For added flavor, use fresh vegetables and consider garnishing with fresh herbs. Leftovers can be refrigerated for up to three days.
