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Quick Chicken and Rice Casserole - A Cozy Weeknight Classic

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups long-grain white rice (uncooked)
  • 2 1/2 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
  • 1 cup milk (whole or 2%)
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 medium onion, finely chopped
  • 2 cups frozen mixed vegetables (peas, carrots, corn, or blend)
  • 1 cup shredded cheddar or Monterey Jack cheese (optional for topping)
  • 2 tablespoons olive oil or melted butter
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper
  • Fresh parsley for garnish (optional)

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or butter.
  2. Mix the base: In the dish, combine rice, chicken broth, condensed soup, milk, onion, garlic, thyme, and paprika. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir well.
  3. Add vegetables and chicken: Fold in the frozen veggies. Add the chicken pieces, toss to coat, and spread everything into an even layer.
  4. Drizzle fat: Spoon the olive oil or melted butter over the top. This helps the rice cook evenly and adds flavor.
  5. Cover and bake: Tightly cover with foil and bake for 35 minutes.
  6. Uncover and finish: Remove the foil, stir gently, and check liquid levels. Bake uncovered for another 15–20 minutes, until the rice is tender and the chicken is cooked through.
  7. Add cheese (optional): Sprinkle cheese over the top and bake 5 more minutes, until melted and bubbly.
  8. Rest and serve: Let the casserole sit for 5–10 minutes. Taste and adjust salt and pepper. Garnish with parsley if you like.